Dutch Apple Crumble
This recipe is prepared with:
Ingredients
175 g plain flour
85 g butter, cut into cubes, at room temperature
salt, to taste
45 g water
For the flavouring
0.5 Tbsp cinnamon
0.5 Tbsp nutmeg
1 lemon, zest of, juice of
150 g plain flour
1 Tbsp icing sugar
For the crumble topping
200 g unsalted butter, cut into cubes, at room temperature
0.5 Tbsp cinnamon
0.5 Tbsp nutmeg
200 g brown sugar
200 g wholemeal flour
For the apple filling
1000 g apple, peeled, cored, sliced
Utensils
Instructions
STEP 1/6
Grease the pie dishes.
Fit the K-Beater to the machine.
STEP 2/6
Add flour, butter and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on a low speed until the mixture resembles fine breadcrumbs.
With the machine running, gradually add water to the bowl.
Mix on a low speed until a paste is formed.
Wrap dough in plastic wrap.
Chill in the fridge for 30 minutes.
Transfer dough to a lightly floured work surface.
Roll out until flat.
Line the 4 pie dishes with the dough.
Chill in the fridge for 30 minutes.
STEP 3/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add cinnamon, nutmeg, lemon juice and zest, flour and icing sugar to the bowl.
Mix on a medium speed until combined.
Transfer contents of the Mixer bowl to a clean medium bowl and set aside.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add butter, cinnamon, nutmeg, sugar and flour to the bowl.
Mix on a medium speed until smooth.
Transfer contents of the Mixer bowl to a clean large bowl and set aside.
STEP 5/6
Preheat the oven to 200ºC.
Retrieve the pie dishes from the fridge.
Evenly divide apples between the pie dishes.
Evenly divide contents of the medium bowl between the pie dishes.
Evenly divide contents of the large bowl between the pie dishes.
Place pie dishes on a large baking tray.
Bake at 200ºC for 40 minutes until golden brown.
STEP 6/6
To serve
Serve with cream.
Dutch Apple Crumble
Ingredients
175 g plain flour
85 g butter, cut into cubes, at room temperature
salt, to taste
45 g water
For the flavouring
0.5 Tbsp cinnamon
0.5 Tbsp nutmeg
1 lemon, zest of, juice of
150 g plain flour
1 Tbsp icing sugar
For the crumble topping
200 g unsalted butter, cut into cubes, at room temperature
0.5 Tbsp cinnamon
0.5 Tbsp nutmeg
200 g brown sugar
200 g wholemeal flour
For the apple filling
1000 g apple, peeled, cored, sliced
Utensils
Instructions
STEP 1/6
Grease the pie dishes.
Fit the K-Beater to the machine.
STEP 2/6
Add flour, butter and salt into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on a low speed until the mixture resembles fine breadcrumbs.
With the machine running, gradually add water to the bowl.
Mix on a low speed until a paste is formed.
Wrap dough in plastic wrap.
Chill in the fridge for 30 minutes.
Transfer dough to a lightly floured work surface.
Roll out until flat.
Line the 4 pie dishes with the dough.
Chill in the fridge for 30 minutes.
STEP 3/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add cinnamon, nutmeg, lemon juice and zest, flour and icing sugar to the bowl.
Mix on a medium speed until combined.
Transfer contents of the Mixer bowl to a clean medium bowl and set aside.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the K-Beater.
Add butter, cinnamon, nutmeg, sugar and flour to the bowl.
Mix on a medium speed until smooth.
Transfer contents of the Mixer bowl to a clean large bowl and set aside.
STEP 5/6
Preheat the oven to 200ºC.
Retrieve the pie dishes from the fridge.
Evenly divide apples between the pie dishes.
Evenly divide contents of the medium bowl between the pie dishes.
Evenly divide contents of the large bowl between the pie dishes.
Place pie dishes on a large baking tray.
Bake at 200ºC for 40 minutes until golden brown.
STEP 6/6
To serve
Serve with cream.