Apple Crumble

paleo apple crumble
Image by Amber Karnes via Flickr

This is not my mother’s recipe.  I learned to make this while in school in Bermuda.  When I brought it home, Robert, Alan and my mother gobbled it up.  So, the next time I made it, they asked me to double the recipe.  And then, I needed to triple the recipe.  Finally, I quadrupled the recipe.  And then my mother told me not to make it anymore as she was gaining weight!  And anyone who knew my mother knew that was the worst thing ever!

Tidbit of Info:  This is similar to the American version, Apple Crisp.  Usually, Apple Crisp is sweeter and made with white all-purpose flour, and sometimes served with ice cream.  Apple Crumble is not as sweet, made with wholemeal (whole wheat) flour and served with Creme Anglais (the British attempt at making their vanilla custard sauce sound French…or is that the French trying to claim something tasty as there own?).

Apple Crumble

  • 6 Granny Smith apples
  • 1/3 cup sugar
  • 1/2 cup water
  • 2/3 cup whole wheat flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  1. Preheat your oven to 350 degrees.  Place the rack in the center of the oven.  Using a 2-quart casserole dish, lightly grease it or use a cooking spray.
  2. Peel, core and slice the apples evenly.  Place in a saucepan with the sugar and the water.  Simmer on the stove until the apples are soft.
  3. Strain the apples and place in the casserole dish, reserving the liquid.
  4. Over the stove, reduce the apple water to 1/2 its consistency, and pour over the apple mixture.
  5. Sift the flour into a bowl and mix the butter into the flour until the mixture resembles breadcrumbs.  Add the brown sugar, and mix thoroughly together.
  6. Bake in the oven for 30 minutes.
Yields: 8 servings* Add a teaspoon cinnamon and 1/2 teaspoon nutmeg if you desire to the apples!
Vanilla Custard Sauce
  • 2 cups whole milk
  • 1/2 cup sugar
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  1. Bring the milk and sugar together to a simmer over medium heat.
  2. In a separate bowl, whisk the egg yolks together.  Gradually pour the hot milk into the egg mixture until the the two are combined.  If you do this too fast, the eggs will scramble.
  3. Pour back into the saucepan and continue to cook until the mixture coats the back of a wooden spoon.  If you have a thermometer, it should register to 170 degrees.
  4. Place a bowl inside another bowl filled with iced water.  Pour the custard mixture through a sieve (in case some of the eggs did scramble) into the bowl in the bowl with ice.  Stir in the vanilla.  Whisk occasionally while the mixture cools.  Place a piece of greaseproof paper (parchment paper) on top of the custard and chill until cold.
Yields: 2 1/2 cups
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