70 min.
Apple Crumble
Classic easy dessert
This delicious apple crumble unites the typical aromas and tastes of the Christmas season and is made of Christmas leftovers that are turned into a nice, fast and healthy dessert.
40 min.
Ingredients
serves 5 to 6
2 Gala apples
2 thick bread slices (medium size)
1/2 cup dried fruit (mix what you like most, we used: walnut, raw hazelnut and roasted chestnuts)
juice from 1/4 of a lemon
1/4 cup melted butter + a knob for the baking tray
1/8 cup whole cane sugar
1/8 cup raisins
1 tbsp brandy
1/4 tsp powdered nutmeg
1/2 tsp powdered cinnamon
Optional: yogurt, cream or vanilla ice-cream for serving
2 Gala apples
2 thick bread slices (medium size)
1/2 cup dried fruit (mix what you like most, we used: walnut, raw hazelnut and roasted chestnuts)
juice from 1/4 of a lemon
1/4 cup melted butter + a knob for the baking tray
1/8 cup whole cane sugar
1/8 cup raisins
1 tbsp brandy
1/4 tsp powdered nutmeg
1/2 tsp powdered cinnamon
Optional: yogurt, cream or vanilla ice-cream for serving
Preparation
Pre-heat the oven at 180°C and let the raisins soak into the brandy. With a knife, roughly crumble the bread and mix it with the melted butter.
Spread the bread crumbles on a rimmed baking sheet and toast in the oven for 10 minutes, until golden and crispy. Meanwhile core the apples and cut into 2/3-mm-thick slices.
Put the apple slices in a medium bowl, add lemon juice and mix. Stir in spices (nutmeg and cinnamon), sugar, raisins (drained and squeezed), dried fruit and one half of
the toasted bread.
the toasted bread.
Butter a baking tray (25-cm-diameter) and place the apple slices with raisins and dried fruit. Roast for 20 minutes, until the apples are tender and golden brown. Once ready, drizzle with the remaining bread crumbs and serve warm. You may add yogurt, cream or vanilla ice-cream for serving.
Recipe from Ambra & Tea Scarsella
ANAGRAMMA
Ambra and Tea are two Roman sisters who are inseparably united by the same passions. As explorers and coffee lovers, they always look for new adventures. Both define themselves as designers, visual storytellers, photographers and food developers and, above all, as sisters. Culinary school: their mom. School of life: the world. This is why the foundation of their blog comes as no surprise. It’s a mirror of all the things they like most: cooking, eating, inviting guests, traveling and, above all, sharing all this with their friends.
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