Apple Crumble with Spiced Fruit Filling
Some memories are intertwined in such a way, you can’t tell them apart.
What is the sound of carols without the scent of fresh pine of freshly brought pine branches decorating my house? Or the sight of unwrapped boxes, paper laying everywhere in the house, without the laughter of joy brought by making your loved ones happy?
Such is the case with this all time classic recipe. You are going to need the spicy fruit filling you have already made and kept in jars, in your pantry, some Frank Sinatra in the background and an afternoon get together with friends, in order to finish off the crumble — yes, it is best when fresh.
Ask your guests to bring over nothing but a big appetite and some excellent quality vanilla ice cream! To perfect the experience, brew a large pot of coffee and just take in the ginger, nutmeg and orange zest aromas filling up the room. Memory ready!
Christmas Apple Crumble with Spiced Fruit Filling
6 apples, peeled, cored, sliced ½ cm thick
1 cup spicy fruit filling for pies (made in advance)
1 tablespoon orange zest
¼ cup all purpose white flour
4 tablespoons brown sugar
½ cup pecan nuts, chopped
½ teaspoon cinnamon
For the topping:
1 cup all purpose white flour
¾ cup light brown sugar
pinch of salt
220 g unsalted butter, unsalted cut into cubes
1 cup ginger biscuits , crushed or homemade granola
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¾ cup pecan nuts, crushed
1. Place a rack in the middle of the oven and preheat to 180°C (350°F).Butter a deep pie round dish.
2. For the topping: Using a stand mixer or a food processor, pulse flour, light brown sugar and salt. Add the butter and pulse until mixture resembles coarse bread crumbs. Add the crushed ginger biscuits or “homemade granola”, cinnamon and nutmeg and pulse to combine it all. Transfer to a bowl.
3. To make the fruit filling: In the order written, combine in a bowl the sliced and cored apples, “fruit filling for pies” orange zest, flour (sprinkle it), brown sugar and cinnamon. Toss ingredients together. Spread the fruit filling in the buttered dish.
Using your fingertips, press the topping into large clumps and scatter over the fruit. Sprinkle the crushed pecan nuts and some cinnamon on top.
4. Bake until the topping is golden and crisp, about 45 minutes.
5. Serve warm or at room temperature with whipped cream or, if you prefer, vanilla ice cream. Preferably eaten on the same day, otherwise it can lose its crunchy texture.
Serves 8 to 10