apple crumble with jelly  Print

preparation: 20min | difficulty:

© 2011 Tony El Batal

© 2011 Tony El Batal

serving portion: 6 shooters

candied apples
  • 3 apples; peeled, cored and diced

  • 60g salted butter

  • 60g caster sugar

  • 20g pine nuts, toasted

  • 3 Tbsp of Calvados (apple brandy)

  • 1 Tbsp ground cinnamon

  • 30g golden raisins

  • juice of ½ lemon

calvados jelly
  • 60ml calvados

  • 60ml honey

  • 80ml water

  • 440 ml apple juice

  • 4g gelatin

crumble
  • 70g butter; soft

  • 30g brown sugar

  • 100g biscuits; coarsely crumbled

directions

  1. In a sauce pan add all the ingredients of jelly, except gelatin. Once the whole mixture is warm add the gelatin, whisk until dissolved.

  2. Fill 1/2 of every shooter with jelly. Then refrigerate for at least 2 hours.

  3. For the candied apples: Melt the butter on a low heat. Then add the diced apples, sugar, pine nuts, golden raisins and cinnamon. Cook over medium heat for about 8 to 10 min.

  4. Increase the heat and brown the apples; deglaze them with lemon juice and flambé with calvados. Let cool to room temperature.

  5. For the crumble: Remove 70g butter in advance until soft. Knead the butter with 30g of brown sugar and 100g of coarsely crumbled biscuits. Heat your oven to 160 degrees. Make a pile with the crumble and flatten until 5mm thick. Bake the crumble for 15 to 20 min.

  6. Remove shooters from refrigerator, add the cooled apples over the jelly and cover with crumble.

reference

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