Cymru Culture

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Apple & Elderflower Crumble

(March 01, 2013)

Apple and elderflower crumble

A modern twist on a classic desert. Our version of apple crumble makes use of the deliciously, distinctive taste of elderflower cordial, which can be incorporated in a number of recipes (and will feature in a number of future Cymru Culture recipes).

The elderflower cordial holds its lovely taste with the cooked apples, giving it greater depth.

The apples are placed in a deep oven-proof dish so the apples to the top are cooked well through, with those to the bottom having more bite; giving more textural interest when eaten.

We serve our variation with chilled single cream, as the combination of hot and crunchy tart crumble verses the cold and smooth cream is really delicious. But custard, another classic accompaniment, is also a favourite.


Crumble 4

Ingredients:

For the crumble mixture


For the crumble filling


Ensure the butter is at room temperature. Add the flour and brown sugar and mix together (either by hand or using a fork), until it resembles breadcrumbs, and all the ingredients are evenly distributed. Don’t be pedantic about the size of the crumble mixture - it's nice to have some pieces larger than the others, as it adds to the appearance of the dish. Once happy with the crumble mix, set aside.

Peel and slice the apples (not too thin or too small) and place in a deep oven proof dish. Use the brown sugar to sprinkle over the top of the sliced apples and then add the elderflower cordial.

Sprinkle the apples with the crumble mix and place in the middle of the oven pre-heated to gas mark 4 (180C or 350F), until the crumble mix has started to take on a lovely golden-brown appearance (this will take between 35 and 45 minutes).


Crumble 2

Crumble 3

Serve warm with chilled single cream or warm custard. Enjoy!

Claire Meredith, 1 March 2013

 

Also from the Head Chef at Tŵr Cymru Culture Towers:

      Smoked salmon puff pastry parcels, March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009


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