Ingredients with Measurements:
- 4 cups of peeled and sliced apples
- 2 cups of fresh hawthorn berries
- 1/2 cup of granulated sugar
- 1/2 cup of all-purpose flour
- 1/2 cup of rolled oats
- 1/2 cup of unsalted butter, chilled and cubed
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
Special Equipment Needed:
- 9-inch baking dish
- Mixing bowls
- Pastry cutter or fork
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the sliced apples, hawthorn berries, and granulated sugar. Mix well and set aside.
3. In another mixing bowl, combine the flour, rolled oats, ground cinnamon, ground nutmeg, and salt. Mix well.
4. Add the chilled and cubed unsalted butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Pour the apple and hawthorn mixture into a 9-inch baking dish. Spread it evenly.
6. Sprinkle the flour mixture on top of the fruit mixture. Make sure it covers the entire surface.
7. Bake the crumble in the preheated oven for 35-40 minutes or until the top is golden brown and the fruit is tender.
8. Remove the crumble from the oven and let it cool for 5-10 minutes.
9. Serve the hawthorn and apple crumble warm with a scoop of vanilla ice cream or whipped cream.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 330
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 41mg
- Sodium: 102mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 28g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of berries instead of hawthorn berries.
- You can use brown sugar instead of granulated sugar.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the flour mixture for extra crunch.
- You can add a teaspoon of vanilla extract to the fruit mixture for extra flavor.
- You can add a tablespoon of lemon juice to the fruit mixture to balance the sweetness.
Tips and Tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Don't overmix the flour mixture, or it will turn into a dough instead of a crumble.
- Serve the crumble warm with a scoop of vanilla ice cream or whipped cream.
Storage Instructions:
- You can store the hawthorn and apple crumble in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the crumble, preheat the oven to 350°F (175°C).
- Place the crumble in the oven and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the hawthorn and apple crumble in individual ramekins for a cute presentation.
- Dust the top of the crumble with powdered sugar before serving.
Garnishes:
- You can garnish the crumble with fresh hawthorn berries or apple slices.
Pairings:
- Serve the hawthorn and apple crumble with a cup of hot tea or coffee.
Suggested Side Dishes:
- You can serve the crumble with a side of vanilla ice cream or whipped cream.
Troubleshooting Advice:
- If the crumble is too dry, add a tablespoon of melted butter to the flour mixture.
- If the crumble is too wet, add a tablespoon of flour to the flour mixture.
Food Safety Advice:
- Make sure the fruit is washed and dried before using it.
- Store the crumble in an airtight container in the refrigerator to prevent bacteria growth.
Food History:
- Crumbles originated in Britain during World War II when rationing made it difficult to make traditional pies.
Flavor Profiles:
- The hawthorn berries add a tart and slightly sweet flavor to the crumble, while the apples add a sweet and juicy flavor.
Serving Suggestions:
- Serve the hawthorn and apple crumble warm with a scoop of vanilla ice cream or whipped cream.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Tart, Nutty, Cinnamon, Cinnamon-Y