Dessert In A Jiffy: It’s As Easy As Apple Crumble
January 18, 2012 § 8 Comments
Everyone must endeavour to learn an easy apple crumble recipe. Actually, every individual should know by heart a great apple crumble recipe. Easy apple crumble recipes are a must in every cook’s book.
If Google penalizes me for keyword stuffing in that paragraph, I’ll be damned. But it’s true: you should know how to make an apple crumble! It’s one of those timeless desserts, like a caramel custard or brownie, that you just cannot go wrong with. I my sound a little snooty here, but it is kind of difficult to screw up a crumble.
My version of apple crumble is as easy as it gets: No baking!! Only:
- Slicing (the apples)
- Crumbling (the biscuits)
- Pouring (the caramel sauce)
This crumble method is a spin off from my earlier DIY dessert jar except that it uses a 6-inch baking dish instead of a jar.
I apologize for the picture. I was so busy eating that I forgot to take a photo. But it goes to prove that apple crumble can vanish quickly because it’s so good.
APPLE CRUMBLE IN A JIFFY
- 3 Granny Smith apples, peeled, cored and sliced
- 2 sticks cinnamon
- 1/2 teaspoon vanilla extract
- Water for boiling
- A few tablespoons sugar, depending on taste
- 4-5 digestive biscuits or graham crackers, crushed (I used Britannia NutriChoice 5 Grains)
- Caramel sauce- as much as you want, but at least 5-6 tablespoons. (You can use store-bought caramel or make your own like I did, using the Purple Foodie’s recipe. It’s so easy!
- First, place the apple slices in a saucepan and pour just enough water to cover the apples. Add the cinnamon, sugar, vanilla extract and cook till the apples are done. Drain, remove cinnamon sticks and keep aside.
- Next, pour the caramel sauce so that it fills 1/3rd of your baking dish. Place dish in refrigerator so that caramel sauce can solidify. Keep it there for about 15 minutes.
- Once cooled, take the dish out, top the caramel layer with the cooked apples so that it covers the next 1/3rd of the dish.
- Sprinkle the digestive biscuits over the top so that it covers the last third of the dish. Place the dish back in the refrigerator for another 15 minutes so that everything sets.