16 Nov 2017 |
Sometimes a dessert comes along which embodies a season so perfectly that just by looking at it you can tell what time of the year it is. This apple and chestnut crumble is the epitome of Autumn and should be eaten right now.
Apple and Chestnut Crumble
Preparation: 25 minutes
Cooking time: 30 minutes
60 g (2 oz/generous ⅓ cup) plain (all-purpose) flour
60 g (2 oz/⅔ cup) chestnut flour
80 g (2¾ oz/⅓ cup) unrefined cane sugar
100 g (3½ oz/scant ½ cup) cold salted butter, cubed
1 kg (2 lb 3 oz) apples
120 g (4½ oz) chestnut purée
Preheat the oven to 200°C (40°F/Gas 6). Put the flours, sugar and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.
Peel and core the apples, and cut them into thin slices. Put the chestnut pur.e in the bottom of 6 ramekins. Cover with apple slices and sprinkle with the crumble. Bake in the oven for approximately 30 minutes, until the crumbles are golden.
Ideal serving temperature: cold
Serve with whipped cream
Photography by Akiko Ida