APPLE CRUMBLE WITH VANILLA BEAN ICE CREAM

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APPLE CRUMBLE WITH VANILLA BEAN ICE CREAM

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Ingredients

Adjust Servings:
4 x 125 millilitres ramekins
Apples
10 grams granny smith apples
1 cup Brown Sugar
1/2 cup raisins
2 teaspoons vanilla extract
Ground Cinnamon
Crumble Topping
1 1/2 cups plain flour
90 grams Caster Sugar
1/4 cup unsalted butter at room temperature
  • Serves 4
  • Medium

Ingredients

  • Apples

  • Crumble Topping

Directions

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Ah the humble crumble, in season sweet apples stewed with cinnamon and brown sugar, golden baked buttery topping and vanilla ice cream on the side! Is there a more appropriate thing to serve as dessert in the colder months? I think not.

  1. Preheat oven to 180 degrees (350 fahrenheit).
  2. Core and peel the apples (submerse them in cold water containing the juice of 1 lemon).
  3. Once peeled cut the apples in half and then into sixths, return them to the water.
  4. Once all the apples have been cut, drain them and place them in a saucepan with the raisins, vanilla, brown sugar and cinnamon.
  5. Place the saucepan over low heat and stew for 15 minutes.
  6. Meanwhile rub the butter into the flour and then rub in the sugar.
  7. Once the apples have stewed, remove them from the saucepan and allow to drain (reserve the liquid).
  8. Portion the apple mix evenly among the 4 ramekins and spoon a little of the reserved liquid over to moisten them slightly (do not make them too wet as the apples will continue to release water as they bake in the oven).
  9. Cover the top of the apple mix with crumble topping and place them in the oven for 25 minutes.
  10. Once baked in the oven place the ramekins under a hot grill (broiler) and continue to cook until golden brown.
  11. Allow to cool for a few minutes and serve, you might as well portion up the ice cream in this time.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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