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Ok, I must admit it, my “fail-proof” recipe for Paris Brest was not, after all, that fail-proof; haven’t posted it yet as I need to modify it a little, check back soon (around the week-end); to use the remains of the paris brest crust (hey folks, there is a crisis out there, cannot trash food) I have worked out this fail-proof Apple Crumble 🙂

  • any given amount of unsuccessful attempt to be clever with complex recipes (a.k.a. any pie crust remains you may have), I’ve got 300 gr
  • 1 cup butter
  • 1/2 cup white sugar
  • 2 Tbsp brown sugar
  • 1/8 tsp salt
  • 1 Tbsp all purpose flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 4 apples, peeled, cored and cut into 1cm pieces
  • 2 pears, same as above

Preheat the oven to 180’C

In the mixer reduce the crust into crumbles, add the butter, the white sugar and the ginger, set aside.

In a bowl sprinkle the fruit with the brown sugar, the cinnamon and the flour. Butter a 24cm ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling

Serve, preferably warm, with either a dollop of vanilla ice-cream, or , how British can you go, with custard.