120g plain flour
80g (⅓ cup) unrefined cane sugar
100g cold salted butter, cubed
100g (1 cup) pecans
1.5 kg apples
2 knobs of butter
120ml maple syrup
Preheat the oven to 180C.
Put the flour, sugar and butter into a bowl.
Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Incorporate the pecans and chill.
Peel and core the apples, then cut into large cubes.
Melt the butter in a frying pan with the maple syrup.
Add the apples and allow them to caramelise for 10 minutes.
Arrange the caramelised apples in a gratin dish and sprinkle with the crumble.
Bake in the oven for about 25 minutes, until the crumble is golden.
Ideal serving temperature: warm.
Serve with whipped cream and maple syrup.
The recipes on this page are from Crumbles by Sabrina Fauda-Role, published by Hardie Grant Books, RRP $19.99, available in stores nationally.