Pennsylvania Dutch Apple Crumble

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Ingredients

For the pastry

175g plain flour

85g butter (cubed)

30-45ml water

Pinch of salt

For the filling

1 tsp cinnamon

1 tsp nutmeg

Zest and juice of 1 lemon

150g plain flour

1 tsp caster sugar

1kg apples, peeled and cored

For the crumble mixture

200g unsalted butter (cubed)

1 tsp cinnamon

1 tsp nutmeg

200g light brown sugar

200g wholemeal flour

Serves: 4

Prep Time: 25 minutes plus 1 hour resting

Cooking Time: 35-40 minutes

Temperature: 200°C / Gas mark 6

Difficulty: Easy

Equipment: 4 small pastry dishes

To make the pastry

Add the flouur, salt and butter to the bowl. Attach the K beater and mix on a low speed until it resembles bread crumbs.
With the machine still running slowly add the water until a dough forms. Remove from the bowl and wrap in clear film, leave to chill in the fridge for 30 minutes.
Remove the dough from the fridge and roll onto a floured surface. Line four small pastry dishes with the pastry and leave to rest in the fridge for 30 minutes.

To make the filling

Add the cinnamon, nutmeg, zest and juice of the lemon, plain flour and caster sugar. Attach the K beater and mix until combined, remove from the bowl and reserve.
To make the crumble mix: Add the butter, cinnamon, nutmeg, sugar, and wholemeal flour. Attach the K beater and mix on a medium speed until the mixture comes together, remove from the bowl and reserve.

To assemble the crumble

Remove the pastry dishes from the fridge, slice the apples and divide between the dishes. Add the reserved filling mixture and top with the crumble mix.
Bake in the oven for 35-40 minutes, until golden. Serve warm with a little cream.