Apple Crumble
6 servings
30 minutes
A dessert created by order of the Ministry of Food during World War II, when Britain was short of sugar, butter and everything else, and people wanted something sweet not only for physiological reasons, but also for patriotic reasons. Crumble is a way to make a fruit pie with a minimum of sugar, butter and flour. The war ended, but the recipe remained.
1
Peel the apples.
- Apple: 3 pieces
2
Cut into small but not too thin slices.
3
Soak the raisins in boiling water mixed with calvados simultaneously.
- Raisins: 50 g
- Calvados: 0.5 glass
4
Melt some butter in a pan and sauté the apple slices until soft.
- Butter: 200 g
- Apple: 3 pieces
5
After they soften, pour them with calvados, sprinkle with cinnamon, and let them sit on the heat until the alcohol evaporates.
- Calvados: 0.5 glass
- Cinnamon: to taste
6
In a separate container, mix flour, sugar, and 175 grams of butter by hand until crumbly.
- Wheat flour: 175 g
- Sugar: 80 g
- Butter: 200 g
7
Scrape the contents of the vanilla pods into the dough and add cinnamon.
- Vanilla: to taste
- Cinnamon: to taste
8
Place the apple slices at the bottom of the baking dish, drizzle with the liquid left in the pan after frying, and sprinkle raisins on top.
- Apple: 3 pieces
- Raisins: 50 g
9
Cover the apples with dough. Send to the oven preheated to 210 degrees for 20 minutes.
- Apple: 3 pieces
10
Serve with whipped cream or ice cream.
