Anyway, onto the recipe now.
Let’s get started with apples. Good round red apples. Actually, any variety will work. Just go with red apples, ok? So about 500gm of that, or lets say 2-3 medium-sized apples.
They will slightly reduce in volume and give out water. Keep aside to cool and resist temptation to snack on them.
The resulting mixture will look like bread crumbs. In the above picture, there is slightly extra butter because I had a 108gm chunk and I added it all in. When you use just 100gm it will be drier and more crumb-like.
While the apple crumble is baking, you need to cook up the vanilla custard sauce. The combination will make you a slave for it and make you crave it every other day, so consider yourselves warned.
Apple Crumble RecipeSource: Mallika Badrinath’s 100 Excellent PuddingsServes: 4 generous portions
What I Used:Apples – 500gm (about 2-3 medium-sized apples)Wheat flour / atta – 1 cupSalted butter – 100gm + a bit for greasingSugar – 2tbsp + 2 tbspSalt – a pinchLemon juice – a few drops (optional)Cinnamom stick – 1 (optional)How to Make Apple Crumble:1. Wash peel and chop the apples. Add a few drops of lemon juice to prevent browning. Mix in 2tbsp sugar and cook on a low fire until soft and mushy. Set aside to cool.2. Mix salt and 2tbsp sugar with the flour. Lightly mix in the butter without kneading until you get a mixture that resembles bread crumbs.3. Grease a pie dish/cake tray with butter. Lay the cooked apples evenly. Add the flour mixture evenly on top and press down gently. Sprinkle sugar on top.4. Bake in a pre-heated oven at 180C for 25-30 mins.
Vanilla Custard Sauce (with egg)
Vanilla Custard Sauce (eggless)