Making a pie can be laborious and time consuming – I prefer crumbles and my favorite time to eat them is for breakfast with a cup of chai. This is a simple one using all-purpose flour but feel free to experiment using alternate flours. It is best baked in an 8-9 inch skillet.
Serves 4
ingredients
Fruit layer
3 apples, peeled, cored, and cut into thick slices
1/2 cup fresh cranberries
2 tablespoons ginger purée
1/4 cup (50 grams) cane sugar
Pinch of sea salt
1 teaspoon ground cardamom
Crumble layer
1 cup (135 grams) all-purpose flour
2 tablespoons semolina flour
1/4 cup sliced or chopped almonds
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 stick (60 grams) unsalted butter, softened
3 to 4 tablespoons heavy cream
1/2 cup heavy cream for serving
instructions
Preheat the oven to 350°F.
In a skillet or small baking pan, spread the sliced apples on the bottom.
Spread the cranberries, ginger purée then sprinkle sugar, salt, and cardamom on top.
In a separate bowl, combine the flour, semolina, almonds, cinnamon, and salt and add the butter and mix it in by hand until mixed into smaller pieces.
Add just enough cream to make the mixture crumbly. Spread over the apple mixture and bake for 30 to 40 minutes or until the topping is cooked through.
Serve warm with heavy cream on the side.
notes & variations
The crumble only uses 3 to 4 tablespoons of heavy cream — the rest of it is for pouring over and serving with the finished dessert.
The most common apples to bake with are Honey Crisp or the Granny Smith variety.
Sugar can be replaced with jaggery, maple syrup, or agave.
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