Ditch the sponge: Foolproof apple crumble for stress-free holiday baking
You might feel similarly, especially when preparing cakes for the holidays or other important occasions, where something seems to always go awry. Easter baking can be particularly stressful, so perhaps consider skipping the sponge cake this year, as it can be quite finicky. Instead, try making a classic apple crumble – this recipe is foolproof.
The recipe for apple crumble is incredibly simple, and the ingredients are very affordable. Essentially, all you need is flour, sugar, butter, and apples. The rest are just extras that enhance the texture and taste, but are not essential to the recipe.
What spices to add to apples for apple crumble?
Traditionally, you can add cinnamon, but avoid adding more sugar, as apples are naturally sweet. To enhance the aroma of the filling even further, incorporate half a teaspoon of grated ginger and half a teaspoon of ground cardamom.
You can mix the apples with raisins or dried cranberries. While frying, you can also add a few cloves, but be sure to remove them before placing the apples on the pre-baked crust.
Recipe for apple crumble
The following measurements are suitable for a large springform pan with a diameter of approximately 9-10 inches, or a rectangular tray measuring about 9 x 11 inches.
Ingredients for the crust:
- 340 grams all-purpose flour,
- 200 grams cold butter,
- 100 grams fine sugar or powdered sugar,
- 1 packet of vanilla sugar or seeds from a vanilla pod,
- a pinch of salt,
- 1 egg yolk,
- optional: 1 tablespoon of 18% cream
Ingredients for the filling:
- 1 tablespoon butter,
- 1.5 kilograms apples,
- 2 teaspoons cinnamon,
- 1 lemon-flavored jelly,
- 1 tablespoon potato starch.
Ingredients for the crumble:
- 200 grams all-purpose flour,
- 100 grams sugar,
- 100 grams butter.
Instructions:
- Sift the flour into a large bowl, then add fine sugar or powdered sugar, vanilla sugar, a pinch of salt, cold butter cut into cubes, and one egg yolk. Combine the ingredients. If the dough doesn’t come together, add a tablespoon of cream. Wrap the kneaded dough in plastic wrap and place it in the refrigerator for 30-60 minutes.
- Peel the apples and remove the cores. Melt butter in a pan, add apples cut into cubes, and fry until they are soft. Then add cinnamon and mix.
- In a small amount of cold water (about 50 mL), dissolve the jelly with 1 tablespoon of potato starch. Add it to the apples in the pan and mix. When the apples thicken, remove them from the stove and set them aside to cool.
- Preheat the oven to 180 degrees Celsius. Take the dough out of the fridge and use it to line the bottom and inner sides of a springform pan or large rectangular tray. Pierce the dough with a fork and place it in the preheated oven for 20 minutes.
- Meanwhile, make the crumble – put the flour and sugar in a bowl. Add cold butter and rub it with your fingers. Chill for a short time in the fridge.
- Place the apples on the pre-baked crust, then sprinkle them with the prepared crumble.
- Lower the oven temperature to 170 degrees Celsius and bake the cake for 60 minutes.
