Apple? Crumble! Apple? Crumble! One of my favourite fruit desserts has to be this addictive apple crumble recipe with vanilla ice cream. With the cooking of the apples in the sugar and cinnamon that infuses flavour into the filling. The natural sweetness of red apples are highlighted in this dessert. The crunchy texture and flavour of the crumble on top oozing butteriness. This is a must try!
To be honest, i’m not a huge fan of fruity desserts. Give me chocolate, vanilla or almond, YES! But fruits… ehhh… However! The first time I tried to make an apple crumble was during the COVID-19 confinement. It was a recipe that was shared on Design Lounge’s Facebook food page Ki Pu Manzé Zordi. A project that was created to help each other with ideas on what to cook while being locked up at home all day. Back then because groceries were closed for some time we had ordered what seemed like an infinite amount of apples! That’s when the recipe showed up!
The first time I made this addictive apple crumble recipe with vanilla ice cream with my mom, was a bit of a trial and error to get it the way we wanted it. Because the recipe wasn’t very detailed we had to do a bit of guessing. Nevertheless, it turned out amazing! I did not expect it to be that good for a first time as well as not being a fan of fruit desserts. Now there was just one thing missing, vanilla ice cream to top it off.
Practice makes perfect!
Since then! We have tried it again and made it even better! And this time with La Tropicale Artisan Glacier’s Vanilla Bourbon ice cream. It’s one of our favourite store-bought vanilla ice cream. With real vanilla bean pods! The velvety texture of the apple filling and the crumble fresh out of the oven, is the perfect contrast with the cold sweet vanilla ice cream.
One of my favourite part about this recipe, is the Devon Digestive cookies base! It holds everything together to get the perfect spoon. It has a slight saltiness that adds to the sweetness of the apples. Also, this recipe makes sure not to make the apple crumble too sweet so you can eat more! And top it with a generous scoop of vanilla ice cream!
Moist Almond Pound Cake with Dark Chocolate ChunksCourse: From The Kitchen, Something SweetDifficulty: Easy
- Apple filling
10 medium-sized red apples
3 teaspoons ground cinnamon
6 tablespoons white sugar
2 cups water
- Digestive Cookie base
10-12 Devon digestive cookies crushed
4 tablespoons cold butter (Elle & Vire in this case)
2 tablespoons white sugar
- Crumble topping
1½ cups flour (Blédor Multipurpose)
4 tablespoons butter
1 tablespoon Sugar
- Preheat oven to 180 degrees celsius
- In a bowl mix crushed digestive cookie, butter and sugar rub together between your fingers until all are well incorporated and have a sandy texture
- Press the digestive mixture into an oven-proof dish so the base is compact at the bottom without cracks
- Place the dish in the oven for 10 mins
- In the mean time, peel and cut your apples in quarters then thinly slice all of the apples
- In a pot on medium heat put in your apples, sugar, cinnamon and water and let cook for 30-35 mins until the mixture turns brown and gooey. Taste in between and add sugar or cinnamon to taste
- Let the cooked apples cool and place into the dish on top of the digestive cookie base
- Preheat oven to 200 degrees celsius
- In a mixing bowl mix the flour, butter and sugar by rubbing them lightly between your fingers until they become an even mix and looks crumbly like cookie bits
- Sprinkle the crumble evenly on top of the apple mixture and place in the oven for 10-15 mins checking regularly until the crumble topping is golden brown
- The heat that the cake has reached will cook a little more anyway once you take it out. You don’t want to over cook it so it loses the moist texture.
- It might be that the bigger chunks fall to the bottom of the cake because it’s heavier but that part is actually the part that our guests loved!
Inspired by Design Lounge's shared recipe