Hello, young Padawan
Since the weather has decided to return to grayness, I say that it is appropriate to make a little dessert (or a snack) that is quick, delicious, and will seduce young and old folks.
Winter invites you to rest, introspect, and share time in small, peaceful groups. So, let’s accept this seasonal invitation and go for the simplest dessert: the crumble. Simple, yes, but “à la Chill”; just because we make it simple and quick doesn’t mean we won’t do it with style!
Did you know that crumble is an English dessert from the 1940s? Indeed, during World War II, the ingredients needed to prepare pies required too many ingredients compared to those available during the rationing period, hence the invention of this lovely dessert!
Apple-citrus crumble, à la Chill.
For 4 servings.
4 apples of the variety of your choice
1 blood orange
2 tbsp cold butter + 1 knob
1/2 cup of flour
1/4 cup brown sugar
3 tsp of cinnamon
2 pinches of Madagascar vanilla powder
1 pinch of salt
Recipe
Preheat the oven to 356°F.
Wash and peel the apples and blood orange. Remove the thorny center using an apple corer, a Parisian apple spoon, or a teaspoon (which will also work very well!). Cut the apples into eight quarters (try to follow, lol!!), then into small cubes. Do the same with the blood orange; cut it into six and small cubes. Set aside.
In a hot pan, drop the knob of butter and the apples, stir, and cook for five minutes over medium heat. Add two tablespoons of water, two teaspoons of cinnamon, and a pinch of vanilla, stir gently, and continue cooking for five minutes. Add the blood orange pieces, stir, and cook again for five minutes. Set aside.
Meanwhile, in a salad bowl, pour the flour, brown sugar, the rest of the cinnamon and vanilla, the salt, and the butter previously cut into small cubes.
Stir everything with your hands to properly incorporate the butter into the preparation. Take a little crumble dough by hand and press in the palm of your fist to form some large pieces, others smaller, and leave a little crumble “powder” to obtain different textures when tasting, and a few pieces that will contrast with the cooked fruit.
In a gratin dish (or small individual ramekins…), pour the still-hot fruit, sprinkle the crumble on top, and place in the center of the oven without waiting. Cook for about twenty minutes. The crumble is cooked when it is golden brown. Keep warm.
Presentation
If you made this sumptuous dessert in individual ramekins, I would just recommend placing a plate underneath so as not to burn up your table. If you have made a large giant crumble like me, I invite you to place it on the table the old-fashioned way, take out your prettiest ramekins, and serve this sumptuous dessert while still hot.
The most fanatics among you will accompany it with a scoop of vanilla ice cream, which will melt divinely on the crumble and the still-warm fruit; the others will bring out their best raw cider for a little festive touch since nothing is stopping us from doing so!
All that remains is for me to wish you an excellent weekend, and I’ll see you next Friday for new adventures.
XO 🇬🇧
