Apple Crumble

在巴黎住homestay的時候家裡的爸爸是位chef，於是女兒也很會做飯。第一道在家裡吃的甜品就是這個，一般拿小的圓形的tray來放，一次能做好多個，放在冰箱每天吃完飯拿一個出來熱一熱就可以吃了，超級方便。蘋果肉桂經典的組合讓人迷戀。
食譜摘自BBC Good foods，結合在巴黎學到的做法改良了一下。

用料  

Apple Crumble的做法  

1. Heat the oven to 190C/170 fan/gas 5.

2. Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through. 我的方法是把塊狀的蘋果在水裡跟肉桂粉煮一下，不要太多水，不要煮太久，讓肉桂的味道浸入到蘋果裡，收水。不然烤完了蘋果成蓉，沒有口感。

3. Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.

4. Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

5. Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.

6. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.

7. Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

小贴士

食材前三個是做filling的後三個是做crumble的。基本上filling可以換成任何喜歡的水果，當然做之前想一想你會不會喜歡這個東西煮熟了的味道。