
Apple Crumble with Gingerbread Flavour Pearls
This recipe for Apple Crumble with Gingerbread Flavour Pearls is based loosely on a traditional Tarte Tatin. I just adore the buttery caramelly Apples of a Tarte Tatin and feel its worth revisiting in a Crumble form. It’s definitely easier with no last minute baking required. Just warming up the Apples and serving. Our Limited Edition Gingerbread Flavour Pearls add the perfect aromatic flavour burst with the delicious Apple and crunchy crumble. All you need to add is some thick Cream and/or ice cream. Yes please!
What you’ll need – serves 4 to 5
- 6 Apples – Royal Gala or Granny Smith are nice
- 1/3 cup Butter
- 1 cup Sugar
- Vanilla Bean – scrape the seeds in or add a squeeze of some paste
Crumble Ingredients
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- pinch Salt
- Heaped Cup of plain Flour
- 1 teaspoon Cinnamon
- 100g Butter – melted
- Icing Sugar to dust
- Gingerbread Flavour Pearls
To do
Lets prepare the Crumble topping first. Set your oven to 180c. Combine the dry ingredients then mix in the melted Butter. Once combined the mix will squish into lumps but otherwise be a touch dry looking. Squish it loosely into some clumps on a baking tray and bake for 10 – 15 minutes until lightly golden. They will crisp up as they cool. *this baked mix can be kept in an airtight container for several days.
Next
We need to peel the Apples. I cut mine in half and removed the seeds but 1/4’s is great too. In a heavy saucepan large enough for the apples, melt the Butter with the Sugar and Vanilla until the Sugar is melted and it starts to bubble a bit. Add the Apple. Turn the heat down and we want to gently cook the Apples until they are just tender and golden. Add a lid or tinfoil if you feel it works better for you. Allow the Apples to cool in the golden delicious liquid. *this step can be done a day or so ahead if you like.
To serve
Re-heat the Apples either on the stove in the same pan or even in the oven until warmed through. Simply spoon the Apples onto your chosen plates/bowls/fancy glasses. Add a little extra saucy goodness and a generous sprinkling of Crumble topping. Dust liberally with icing sugar and finish with a good spoonful of Limited Edition Gingerbread Flavour Pearls.
Until next time
From the Peninsula Larder Team
“Dessert is like a feel-good song, and the best ones make you dance.”
— Chef Edward Lee
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