Dutch Apple Crumble
Ingredients
175 g plain flour
85 g butter, cut into cubes, at room temperature
salt, to taste
45 g water
0.5 cinnamon
0.5 nutmeg
1 unit lemon, zest of, juice of
150 g plain flour
1 icing sugar
200 g unsalted butter, cut into cubes, at room temperature
0.5 cinnamon
0.5 nutmeg
200 g brown sugar
200 g wholemeal flour
1000 g apple, peeled, cored, sliced
Instructions
STEP 1/6
Grease the pie dishes
Fit the K Beater to the machine
STEP 2/6
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on a low speed until the mixture resembles fine breadcrumbs
With the machine running, gradually add the remaining item of Ingredients 1 (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 worksurface
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 Ingredients 2 (cinnamon, nutmeg, lemon juice and zest, flour, icing sugar) to the bowl
Mix on a medium speed until combined
Transfer content 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 Ingredients 3 (butter, cinnamon, nutmeg, sugar, flour) to the bowl
Mix on a medium speed until smooth
Transfer content 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 Ingredients 4 (apples) between the pie dishes
Evenly divide content of the medium bowl between the pie dishes
Evenly divide content 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
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
0.5 cinnamon
0.5 nutmeg
1 unit lemon, zest of, juice of
150 g plain flour
1 icing sugar
200 g unsalted butter, cut into cubes, at room temperature
0.5 cinnamon
0.5 nutmeg
200 g brown sugar
200 g wholemeal flour
1000 g apple, peeled, cored, sliced
Instructions
STEP 1/6
Grease the pie dishes
Fit the K Beater to the machine
STEP 2/6
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on a low speed until the mixture resembles fine breadcrumbs
With the machine running, gradually add the remaining item of Ingredients 1 (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 worksurface
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 Ingredients 2 (cinnamon, nutmeg, lemon juice and zest, flour, icing sugar) to the bowl
Mix on a medium speed until combined
Transfer content 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 Ingredients 3 (butter, cinnamon, nutmeg, sugar, flour) to the bowl
Mix on a medium speed until smooth
Transfer content 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 Ingredients 4 (apples) between the pie dishes
Evenly divide content of the medium bowl between the pie dishes
Evenly divide content 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
Serve with cream