A Deeply Appley Apple Crumble

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สวัสดีค่ะ

พี่สาวนิดาเพิ่งซื้อ cookbook มาให้เป็นของขวัญค่ะ เป็นหนังสือของ Nigel Slater ชื่อว่า Ripe: A Cook in the Orchard. หนังสือเล่มนี้นอกจากรูปเล่มจะสวย และเก๋ตรงที่สูตรเรียงกันตามชนิดของผลไม้แล้ว สูตรขนมในเล่มยังนำมาทำตามได้จริงค่ะ

ถึงแม้ว่า crumble เป็นขนมที่ทำได้ง่าย และนิดาก็เคยลองมาสารพัดสูตรแล้ว แต่ตอนนี้ถูกใจสูตรนี้มากที่สุดค่ะ เพราะตัว crumble ทำง่ายและจับตัวเป็นก้อนดีมากเลย

photo 2

แต่สิ่งที่นิดาว่าสูตรนี้ขาดคือกลิ่นหอมๆของเครื่องเทศอย่าง cinnamon และ nutmeg นิดาเลยเลือกเติมลงไปให้ถูกปากครอบครัวนิดามากยิ่งขึ้นค่ะ

photo 1
A Deeply Appley Apple Crumble (มาจากหนังสือ Ripe ของ Nigel Slater)
 
ส่วนผสม
สำหรับไส้:
  • แอ๊ปเปิ้ล 850 กรัม (บ้านเราไม่ค่อยมีชนิดให้เลือก นิดาใช้ gala กับ granny smith ค่ะ)
  • น้ำเลม่อน ครึ่งลูก
  • น้ำตาล golden caster sugar 75 กรัม
  • เนยจืด 30 กรัม
  • cinnamon 1 ช.ช.
  • nutmeg 1 หยิบมือ
ส่วนผสม crumble:
  • เนยจืด 95 กรัม
  • แป้งอเนกประสงค์ 150 กรัม
  • golden caster sugar 45 กรัม
  • น้ำเปล่า 1 ช.ต.
  • cinnamon 1 หยิบมือ

photo 3

วิธีทำ
วอร์มเตาที่ 180 C/ 375 F
ปอกเปลือกและหั่นแอ๊ปเปิ้ลเป็นชิ้นขนาดประมาณ 1″ แล้วนำไปคลุกเคล้ากับน้ำตาลครึ่งหนึ่งและ cinnamon กับ nutmeg
ละลายเนยในกระทะขนาดใหญ่บนไฟปานกลาง ใส่น้ำตาลที่เหลือและแอ๊ปเปิ๊ลลงไป ผสมเบาๆให้ของเหลวเคลือบชิ้นผลไม้ให้หมด ระมัดระวังอย่าคนแรงเกินเพราะเราต้องการปล่อยให้แอ๊ปเปิ้ลมีสีน้ำตาลทองอ่อนๆ และ caramelized เป็นจุดๆ และได้กลิ่น toffee อ่อนๆ
เทส่วนผสมลงถาดอบขนาดจุ 6 ถ / 1.5 ลิตร ถ้าแอ๊ปเปิ้ลติดกระทะให้ใช้น้ำหรือน้ำเลม่อนใส่ลงไปเล็กน้อย ก็จะร่อนออกเอง
เราสามารถทำ crumble ด้วยมือหรือด้วย food processor ก็ได้ค่ะ ผสมแป้ง เนย และ ซินนาม่อนจนเป็นเม็ดๆเหมือนเกร็ดขนมปัง ใส่น้ำตาลลงไปผสม และเทน้ำลงไปให้จับตัวเป็นก้อนๆ นำกระจายตัวลงไปให้ทั่วหน้าแอ๊ปเปิ้ล เอาเข้าอบ 45 to 50 minutes นาทีจนเหลืองทอง เสิร์ฟร้อนๆคู่กับคัสตาร์ดหรือไอศกรีมวานิลลาค่ะ
Bon Appétit!

+++++++

Hi there,

A couple of months ago, my sister gifted me a cookbook by Nigel Slater called Ripe: A Cook in the Orchard. Not only is this cookbook visually stunning, but it also contains an abundance of genuinely good recipes. Although I have more apple crumble recipes than I care to count, this one is easily my new favorite. I, especially, love his Deeply Appley Apple Crumble recipe since it’s so easy and produces beautiful large crumbs.

photo 2

His apple recipe is solid but a little too plain for my preference, so I spice it up with some cinnamon and nutmeg, and the result is simply scrumptious.

photo 1
A Deeply Appley Apple Crumble (adapted from Nigel Slater’s Ripe)
 
Ingredients
For the filling:
  • 850 grams cooking apples
  • Juice of half a lemon
  • 75 grams golden caster sugar
  • 30 grams butter
  • 1 tsp cinnamon
  • a pinch of nutmeg
For the crumble:
  • 95 grams butter
  • 150 grams all purpose flour
  • 45 grams golden caster sugar
  • 1 tbsp of water
  • a pinch of cinnamon

photo 3

Directions
Preheat oven to 180 C/ 375 F.
Peel, core, and cut the apples into plump hunks and toss them with the the lemon juice and half the sugar, the cinnamon, and the nutmeg.
Melt the butter in a shallow pan, you want a pan with a large surface area to nicely brown the apples. Place the pan over medium high heat, add the butter to melt.
Once melted, add the sugar and the apples. Stir gently until all apple is coated with butter/melted sugar mixture.
Cook until the apple color lightly. Do not move the apple around too much, let the sugar caramelize here and there, so the fruits are golden in patches. There should be a faint smell of toffee.
Place the apple and the pan juices into a baking dish that could fit up to 6 c/ 1.5 liter. If some apples are stuck to the pan, add a dash of lemon juice or water to dissolve.
Make the crumble by rubbing the butter into the flour and cinnamon with your fingertips or using a food processor. When the mixture looks like fine bread crumbs, stir in the sugar. Add a tablespoon of water, shake the crumble mixture until some of it sticks together in gravel-sized lumps, then use it to cover the apple.
Bake for 45 to 50 minutes, until lightly golden brown. Serve warm with custard or vanilla ice-cream.
Bon Appétit!

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