Apple crumble is one of the world’s most comforting and classic desserts – and I’m doing decidedly untraditional things to it! Here, tingly and zingy Sichuan peppercorns add a gentle hum of heat that pairs beautifully with sweet but tart apple and a crunchy topping. A gloriously simple but delicious pudding.
6 Granny Smith apples*
1/4 cup caster (superfine) sugar
1-2 tbsp green Sichuan peppercorns
vanilla ice-cream or whipped cream, to serve
Crumble:
150g (5 oz) plain (all-purpose) flour
125g (4.5 oz) unsalted butter (room temperature), chopped
75g (2.5 oz) caster (superfine) sugar
Preheat the oven to 180°C (350°F).
Peel, core and coarsely chop the apples. Combine them in a large saucepan with the sugar, peppercorns and ¼ cup of water. Cover tightly with a lid, then bring to the boil. Reduce the heat to medium-low and cook the apples, stirring occasionally, for about 10 minutes or until they soften. Transfer to a deep, 6.5 cup-capacity baking dish, spreading the apple evenly.
For the crumble, combine the flour and butter in a bowl then, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar, then scatter the crumble evenly over the apple in the baking dish. Bake for 25-30 minutes or until the crumble is golden and cooked through and the apple mixture is bubbling. Serve hot or warm, with vanilla ice-cream, whipped cream… or both!
Notes:
– I’d definitely recommend the use of Granny Smith apples – you want a tart, full-flavoured apple. An eating apple like a Pink Lady just doesn’t have sufficient tang in my opinion!
There are no reviews yet. Be the first one to write one.