Hello friends, today I present to you this fabulous crumble with apples and lemon cream to prepare for any occasion. Whether for a snack or an after-meal treat, this crumble cake will win you over. The combination of sautéed apples and lemon cream is literally irresistible. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: For 6-8 people
- Cuisine: Italian
Ingredients for the Crumble with Apples and Lemon Cream
- 4 cups all-purpose flour
- 5.5 oz butter
- 6.3 oz granulated sugar
- 2 eggs
- 1 tsp baking powder
- grated lemon zest
- 1 tsp vanilla essence
- 1 pinch fine salt
- 1 cup whole milk
- 2 egg yolks
- 0.9 oz cornstarch
- grated lemon zest
- 1.7 oz freshly squeezed lemon juice
- 1 pinch fine salt
- 3 oz granulated sugar
- 3 apples
- 3 tbsps granulated sugar
- to taste ground cinnamon
- Half juice of a lemon
Tools
- 1 Bowl
- 2 Hand whisks
- 1 Saucepan
- 1 Casserole
- Citrus juicer
- 1 Tart pan
Steps for the Crumble with Apples and Lemon Cream
To make this mascarpone and Nutella crumble, you need to prepare the dough first. In a bowl, sift the flour, baking powder, and salt, and add the granulated sugar, grated lemon zest, and softened butter, then mix and knead with your hands until you obtain a crumbly mixture. Add the eggs and vanilla essence and knead roughly to get a crumbly dough.
Pour the milk into a saucepan and place it on the heat to warm up. Meanwhile, in a separate bowl, beat the egg yolks with the sugar, vanilla essence, and grated lemon zest using a whisk. Then add the cornstarch and salt and mix well. Pour in the lemon juice and mix. Add the egg mixture to the milk and bring to a boil, stirring constantly with the whisk to avoid lumps and let it thicken completely. Remove from the heat, cover with cling film, and let it cool at room temperature for a few hours.
Peel the apples and cut them into cubes. Place them in a small pot and add the sugar, lemon juice, and cinnamon, and mix thoroughly. Cook the apples until they are soft, occasionally adding water. Once the apples are soft, turn off the heat.
Butter and flour a 9.5-inch tart pan, and place half the crumb mixture on the base, compacting the sides as well to create a crust that can hold the filling. Now pour the lemon cream into the crust, leveling it well with a spoon. Then place the sautéed apples on the cream and finally add the remaining crumbs on top. Bake in the lower part of the oven at 350°F for about 45-50 minutes. Turn off the oven and let it cool to room temperature. If the crust darkens too much, cover it with parchment or aluminum foil.
Gently unmold the crumble onto a serving plate and serve. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The crumble with apples and lemon cream can also be prepared in advance. If desired, you can omit the lemon cream and use only the apples. It keeps for up to 3 days.
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