Today a simple, genuine, and homemade dessert, the apple and caramel crumble suitable for any time of the day, which I served with caramel topping.
The crumble cake is a very quick dessert because after making the crumbs of the mixture and putting a good part of it on the bottom of the cake pan, we can add a fruit compote apples today, Nutella, cream, etc. and cover everything with the small remaining part of crumbs.
I also leave you the recipe for STREUSEL, always crumbly but with an even more delicious mix of rice flour (50 GRAMS), almonds (50 GRAMS) 50 GRAMS of butter and 50 GRAMS of powdered sugar.
FANTASY OF SWEET CUPS
If you want to prepare butterscotch sauce, I leave you my recipe for a stunning delicacy….
BUTTERSCOTCH CARAMEL SAUCE
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I’ve opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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APPLE AND CARAMEL CRUMBLE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for APPLE AND CARAMEL CRUMBLE
- 4 Golden apples
- 80 g brown sugar
- 3 tablespoons water
- 1 lemon (juice only)
- 250 g all-purpose flour
- 50 g amaretti cookies (crumbled roughly with fingers)
- 1 egg (medium)
- 170 g sugar
- 1/2 packet baking powder for desserts
- 170 g butter (softened)
- as needed caramel topping (or butterscotch caramel sauce, link to recipe below)
Tools for APPLE AND CARAMEL CRUMBLE
- Baking Pan 24
- Spoon
- Bowl
- Food Scale
- Parchment Paper
Preparation of APPLE AND CARAMEL CRUMBLE RECIPE
To prepare the APPLE AND CARAMEL CRUMBLE RECIPE first, I peel and core the apples and then cut them into medium pieces.
I put them in a saucepan with 3 tablespoons of water and the juice of 1 lemon.
On moderate heat, I let them cook for about ten minutes, stirring occasionally with a spoon.
Meanwhile, in a bowl, I combine the all-purpose flour, the medium egg, the crumbled amaretti*, the sugar, and the soft butter.
I line the bottom of a 22/24 cm cake pan with parchment paper, then spread 3/4 of the crumb mixture on the bottom, compacting the layer at the end.
I then add the cooked apples in the saucepan and cover them with the remaining crumb mixture, leaving it crumbly and coarse.
Finally, I bake the apple and caramel crumble in a static oven at 350°F for about 45 minutes or according to the characteristics of your appliance.
Once cooked, I let it cool and remove from the pan the crumb and Golden apple dessert, serving it with caramel topping or with powdered sugar!
Simple and homemade, enjoy your meal!
Annalisa
