Ap­ple crum­ble with star anise

Friday - - Society Living Leisure -

Prep time: 15 mins 150g 1 Method 1. Pre­heat oven to 200°C. 2. To make the crum­ble top­ping, put flour, brown sugar and a pinch of salt in a large bowl and mix well. Tak­ing a few cubes of but­ter at a time, rub these into the flour mix­ture un­til it re­sem­bles bread­crumbs.

Bak­ing time: 20 mins Ingredients For the crum­ble top­ping: 300g plain flour 200g brown sugar 200g un­salted but­ter, cubed and soft­ened to room

tem­per­a­ture, plus ex­tra for greas­ing For the fill­ing: 75g un­salted but­ter, cubed 5 star anise 1kg ap­ples (such as rus­set or cox), peeled, cored and chopped into large chunks caster sugar cin­na­mon stick crème fraÎche, pome­gran­ate seeds and pome­gran­ate syrup, to serve (op­tional)

(serves 6)

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8. Sprin­kle mix­ture on to a bak­ing sheet in a thin layer, us­ing two sheets if nec­es­sary. Bake in pre­heated oven for five min­utes or un­til lightly golden brown. Re­move and break with a fork, then re­turn to oven and re­peat the process a cou­ple of times, un­til you have a lovely crunchy bis­cuit top­ping. Set aside. (If you are con­tin­u­ing to cook ap­ple crum­ble im­me­di­ately, do not turn oven off.) To make fill­ing, heat a wide, shal­low, heavy-bot­tomed pan and melt but­ter un­til it foams. Add star anise and fry for a minute, then add ap­ples, sugar and cin­na­mon, and cook, stir­ring fre­quently, un­til sugar has dis­solved and ap­ple is soft at the edges. Re­move the cin­na­mon and star anise, and add a lit­tle bit more sugar if you like. To as­sem­ble, grease a medium-sized oven­proof dish with but­ter. Spoon fruit mix­ture into it, then sprin­kle crum­ble mix­ture on top. Bake at 200°C for 20 min­utes un­til crum­ble is browned and fruit mix­ture is bub­bling. Leave to cool slightly. To serve, spoon some crème fraÎche into a small bowl and mix in some pome­gran­ate seeds. Driz­zle with a lit­tle pome­gran­ate syrup and serve along­side the crum­ble.

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