Apple & Hazelnut Crumble
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
1 nine or ten inch round crumble
- Serves:
- 6
ingredients
-
FILLING
- 5 -6 small tart green apples, cored, peeled & thinly sliced (ie. equals approx 4 cups of thinly sliced apples)
- 1⁄3 cup caster sugar
- 1 tablespoon plain white flour
- 1 teaspoon vanilla extract
-
TOPPING
- 3⁄4 cup plain white flour
- 1⁄2 cup firmly packed brown sugar (I prefer dark brown sugar but light is fine too)
- 6 tablespoons unsalted butter, softened and cut into small pieces
- 1⁄2 cup coarsely chopped hazelnuts (I put them in a freezer bag and smash them with a rolling pin)
directions
- Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
- First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
- Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
- Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
- Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
- Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.
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Reviews
-
Very simple to make and very tasty to eat. I used a food processor to crush my nuts and to blend the flour, sugar and butter. Would have a tendency to serve it sooner while it was still warm though and we had it with custard. Thank you Sweet surrender. Made for the Aussie/NZ Swap #19 August 2008 Adopt a Joey.
RECIPE SUBMITTED BY
Explorer of food, Enjoyer of high teas and choices aplenty, I can never resist a quality buffet or degustation menu.
I suffer from the not uncommon syndrome of having eyes bigger than my stomach, but have a big fridge for leftovers and guests who never leave hungry.
I am a huge fan of the charismatically foul mouthed Gordon Ramsay, the beautifully charming Nigella and the scrumptious Magnolia Bakery in NY.