Crumble, that delicious English dessert, is so easy to make that it falls into the category of foolproof cakes.
You can make it with pears, apples or rhubarb.
Here you'll find it accompanied by an ice cream and an acidulated apple sauce.
It's a nod to our friends across the Channel, with a wave to the nutmeg, cinnamon and mace of Granada and tip of the hat to Jamaica.
Serves 4
Ingredients
Spice mix
1 cm cinnamon stick (1/2 inch), 15 ml ground nutmeg (1 tbsp), 15 ml coriander (1 tbsp), 15 ml allspice (1 tbsp) - 50 g flour (1 2/3 oz) - 50 g brown beetroot sugar (1 2/3 oz) - 30 g butter (1 oz) - Pinch of salt - 30 ml chopped almonds (2 tbsp) - 1 kg apples (preferably Rouget de Dol, or Reinette apples from Armorique) (2 lbs, 4 oz) - 200 g sugar (7 oz) - 3 ml ground cinnamon (1/2 tsp) - Juice of 2 lemons - 250 g apple juice (9 oz) - 25 cl milk (1 cup) - 3 egg yolks - 1/8 l heavy cream (1/2 cup) -
1/2 vanilla pod
Easy and fairly quick - You'll need four rings 10 cm (4 inches) in diametre and 3 cm (1 1/4 inches) high.
Basic preparation
In advance, the spice mix: grind together the cinnamon stick with the 15 ml (1 tbsp) each of mace, nutmeg, coriander and allspice.
The ice cream : heat the milk in a saucepan with 1/2 vanilla pod split lengthwise, scraping the seeds into the milk. Pour this boiling milk onto the 3 egg yolks and 50 g (2oz) sugar, which you have beaten until creamy white in a bowl. Pour the mixture back into the saucepan and cook the crème anglaise until it coats a spoon, stirring with a wooden spatula. Be sure not to boil the custard. Off the heat, add the spice mix and the heavy cream. Set aside in the refrigerator. Once it has cooled, churn it in an ice cream maker. Set it aside in the freezer.
The crumble mixture : The crumble mixture: in a bowl, mix the 50 g (2 oz) flour with 30 ml (2 tbsp) chopped almonds, a pinch of salt and 50 g brown sugar. Combine and add the melted butter. Mix with your fingertips until crumbs form, then set aside in the refrigerator.
Last minute
The crumble: peel the apples and cut them into small dice. Place them in a saucepan with 50 g (2 oz) sugar, the juice of 1 lemon and 3 g (1/2 tsp) ground cinnamon.
Cook for 10 minutes, then pour the apple mixture into the rings. Fill them 7/8 full, then top them with the crumble mixture.
Cook in the oven at 180 C (375 F, Gas 6) for 15 mins.
Meanwhile, the apple sauce: in a saucepan,
heat 100 g (4 oz) sugar, stirring with a wooden spatula.
When it turns golden, add the juice of 1 lemon and the apple
juice. Boil for 1 minute. Set aside, keeping it warm.
To serve, once the crumbles are cooked,
place them on plates with a spoonful of apple sauce and a
scoop of spiced ice cream.
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© Olivier Roellinger - Maisons de Bricourt. |
