DISH RESEARCH · Dessert
crumble
Also known as: Crumble aux pommes, préemballé, Crumble, apple, homemade, Crumble, fruit, homemade, Crumble, fruit, retail, Crumble, fruit, wholemeal, homemade, Crumble, vegetable, with tinned tomatoes, homemade, Crumble, vegetable, with tinned tomatoes, wholemeal, homemade, Crumble, vegetable, with white sauce, homemade, Crumble, vegetable, with white sauce, wholemeal, homemade, Crumble, with pie filling, homemade
Nagi Maehashi’s apple crumble tosses Granny Smith apples with lemon juice and cinnamon, bakes them beneath a clumped oat-and-brown-sugar topping and serves the rested dessert warm with vanilla ice cream.
About crumble
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi’s apple crumble covers Granny Smith apple pieces with an oat-and-brown-sugar topping. Cinnamon seasons both the fruit and the clumped topping, which bakes golden above the apples.
Peeled, cored apples are cut into cubes and tossed with flour, white sugar, lemon juice and ground cinnamon. The seasoned fruit is spread in a baking dish.
Rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon powder and salt are combined for the topping. Melted unsalted butter is mixed through them until clumps form.
The topping is scattered over the apples and baked until golden. After baking, loosely placed foil covers the dish during its short rest.
After a short rest, Maehashi serves the crumble warm with vanilla ice cream. The cold ice cream accompanies the cinnamon-seasoned fruit and the baked oat topping.
Ingredients in crumble
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Countries
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Cuisines & regions
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