Apple crumble with cranberries and ginger
Marco d'Andrea's tip: I always leave the peel on the grated apples. I use the apple pieces without the peel. This prevents the apple crumble from becoming too soft. Cranberries are a great alternative to raisins; raisins are too sweet and bland. Ginger is the perfect partner for apples, and you can add more to taste.
Ingredients
- 65 g sugar
- 85 g Butter
- 120 g Flour (Type 405)
- 30 g whole spelt flour
- a pinch of cinnamon
- a pinch of salt
- 5 apples, sour and firm (e.g. Braeburn)
- 1/4 vanilla bean
- 1/4 cinnamon stick
- 50 g sugar
- 40 g getrocknete Cranberries
- 10 g fresh ginger
- 1 lemon
Method
- Caramelize the sugar until it's a deep, dark color. Coarsely grate one apple and add it to the sugar along with the spices. Then add the remaining apples (cut into small slices) and the cranberries, and simmer gently.
- Wash the lemon with hot water and grate it into the mixture along with the ginger. Squeeze the lemon and add the juice as well. Transfer the apple mixture to a small baking dish and cover with the crumble topping.
- Bake in the oven at 190°C for about 20 minutes, until the crumble topping is golden brown. Serve warm, for example with vanilla ice cream or whipped cream, or even with salted caramel.