This is one of my favourite desserts ever. It’s ridiculously easy to make and it is delicious.
A couple of days ago I went to pick some apples up to make this apple crumble. I hope you like the recipe and that you give it a go at home!


Para el crujiente:

300gr harina
180gr azúcar moreno
200gr mantequilla blandita

Para el relleno:

500gr manzanas (mejor si son ácidas)
50gr azúcar moreno
1 cucharada sopera de harina
1 pizca de canela molida

Para la nata:

250ml nata
2 vainas de vanilla
1 cucharada sopera de cardamomo
2 cucharaditas de azúcar blanco


For the crumble:

300gr flour
180gr brown sugar
200gr soft butter

For the filling:

500gr apples (best if they are sharp in flavour and not too sweet)
50gr brown sugar
1 tablespoon flour
1 pinch of cinnamon

For the cream:

250ml cream
2 vanilla pods
1 tablespoon of cardamom seeds
2 teaspoons of white sugar

Preheat the oven to 180ºC.

Precalentar el horno a 180ºC,

Mezcla la harina y el azúcar moreno en un recipiente. Añade unos trocitos de mantequilla a la vez y con las manos ve frotando hasta que la harina parezca migas de pan. Repite este proceso hasta que hayas echado toda la mantequilla.

Corta las manzanas en cuadraditos de 1cm aprox. Añade la canela, un poquito de azúcar moreno y el poquito de harina. Mezcla bien. Recuerda pesar las manzanas una vez que les hayas pelado y quitado el corazón y no antes.
Unta un poco de mantequilla en el recipiente que hayas escogido para hornear el apple crumble. Ahora añade la manzana en el fondo y espolvorea encima la mezcla para el crujiente. Mételo en el horno durante 45 minutos hasta que el crujiente esté dorado.


Preheat the oven to 180ºC.

Mix the flour and brown sugar in a bowl. Add part of the butter cut into small cubes and gently rub the mixture between your fingers until it resembles breadcrumbs. Repeat until you have added all the butter.

Cut the apples into 1 cm  cubes (remember to weigh them after peeling and coring!). Add the cinnamon, the tablespoon of flour  and the 50g of brown sugar. Mix well.
Grease your baking dish and place the fruit in the bottom. Then sprinkle the crumble mixture on the top and place it in the oven for 45 minutes until the crumble is golden.

To prepare the infused cream, simply cut the vanilla pods longways and with a knife scrape the vanilla seeds. In a sauce pan at low heat, mix the cream, white sugar, vanilla seeds and vanilla pods and the cardamom. Cook for 5 minutes stirring. Then use a strainer to separate de cream from the vanilla pods and cardamom.

When the apple crumble is ready, serve hot or cold with a drizzle of cream. Enjoy!


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