2 years ago
In California, September is probably the month of the year where you can get the most variety of fruits that are in season: apples, figs, grapes, oranges, peaches, plums, watermelon… you name them!
In order to celebrate September as well as the end of the summer, I’ve revisited my regular apple crisp recipe. The dessert was stunning as you can see on the final result above :-)
I’ve decided to start sharing my recipe on this blog. So please give it a try and feel free to share your comments with me ;)
Cedric’s “End of summer crisp”
Make 6 servings
Ingredients
- 4 medium golden apples
- 1 large peach
- 3 plums
- Two handfuls of blueberries
- Vanilla-flavored sugar (15 grams)
- 150 grams butter
- 130 grams brown sugar
- 200 grams all purpose flour
- 2 tablespoon fresh lemon juice (optional)
- Cinnamon power (optional)
Main cookware
- Two large bowls
- A cooking pan
- A whisk
Preparation
- Wash then chopped the fruits in squares and reserves them in a large bowl
- Add the vanilla-flavored sugar as a little bit a lemon juice in the bowl
- Stir all of the fruits together with a spoon.
- Preheat the oven at 400 °F
- In another bowl, mix together the flour, the sugar and the butter using a whisk. Stop stirring when you get crumbly dough. It is okay for the dough to stick a bit, especially to the whisk.
- Spread the fruits into the cooking pan
- Topped the fruits with the dough. When you spread the dough, make sure it is forming crumble on top of the fruits. This is the trickiest part of this recipe :-)
- Put in the oven for about half an hour
- Remove when the dough turns yellow and form a crust
- Leave aside for 5-10 minutes then some cinnamon on top of the crumble
- Serve while it is still warm
Serving suggestions
- Crumble is much better warm than cold
- Crumble come very well along with sorbets, gelato or vanilla ice cream.
Bon appétit!
Cédric
