Apple Crumble

Today I made apple crumble using the school recipe. As you can see from the image below I baked quite a large crumble. This is because I doubled the ingredients and replaced 2 tablespoons of sugar with cinnamon to add a strong flavour to the crumble.

I used the the rubbing tequnique to make the flour and margarine/butter become similar to breadcrumbs. This took some work and time as I made the mistake of not bringing out the butter before hand, to melt a little bit, as it was very hard, making it difficult to rub it into the flour. I also managed to peel the skin of the apples and then finely chop them. This took me less time than it had done when following this recipe a few months ago.

I think this crumble went very well as it set extremely well and was easy to take out of the baking tray as it did not deteriorate when taking out a portion. But I think that when mixing the 2 tablespoons of water with cinnamon and drizzling the mixture over the apples, once baked, the cinnamon was a bit too strong as I feel I added to much. It also made the apples brown which was not pleasing to see.

In all, I enjoyed making the apple crumble today and I was able to re-touch on some skills I have used previously.