Ingredients
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170g plain flour
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85g caster sugar
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85g unsalted butter
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1 egg yolk
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900g apples, peeled, cored, roughly chopped
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110g light brown sugar
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1/2 teaspoon ground cinnamon
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1 teaspoon ground ginger
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250g mixed berries, fresh or frozen
Topping
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1 1/2 cups (225g) plain flour
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150g unsalted butter
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110g demerara sugar
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2 teaspoons poppy seeds
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1/2 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground coriander
Berry sauce
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1/2 cup (110g) caster sugar
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250g mixed berries
Method
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1Preheat the oven to 200°C. Butter and line the base of a 24cm springform cake pan.
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2To make the base, place flour, caster sugar and butter in a food processor and whiz until you have fine crumbs. Add the egg yolk and continue processing until the mixture comes together in a smooth ball (you may need to add a little chilled water). Wrap in plastic wrap and place in fridge for 30 minutes.
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3When ready, press the mixture into the base of the prepared cake pan, refrigerate for a further 15 minutes, then bake in the oven for 15 minutes.
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4Remove from oven and reduce oven temperature to 180°C.
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5Place the apples, light brown sugar, cinnamon and ginger in a saucepan with 2 tablespoons cold water and cover. Cook over low heat until soft.
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6Cool, then spread over the pastry base. Sprinkle with the mixed berries.
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7For the topping, process the flour, butter, demerara sugar, poppy seeds, ground cinnamon, ginger and coriander with 1 tablespoon cold water, until you have a rough crumb mixture. Spoon over the top of the berries, patting down well. Bake for 25-30 minutes, then cool in the pan.
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8For the berry sauce, place the caster sugar in a saucepan with 1/4 cup (60ml) of water over medium heat. Stir until the sugar dissolves. Add the mixed berries and cook for 2 minutes, breaking the berries up with a spoon.
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9Allow to cool, then puree in a blender.
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10If you prefer a smooth sauce, pass it through a sieve.
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11To serve, cut the crumble cake into slices and drizzle with berry sauce and cinnamon custard (see related recipe).
Source: taste.com.au
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