Ingredients
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Caramelised Spices Apples:
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500 gr apple
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200 gr Sugar
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5 gr cinnamon powder
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3 gr Ginger powder
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0.5 gr clove powder
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2 pcs star anise
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1 pcs vanilla pod
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Almond-Cinnamon Streusel:
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200 gr Sugar
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200 gr Flour
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200 gr ground almonds
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200 gr unsalted butter
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10 gr cinnamon powder
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1 punch Salt
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Burn Apple Purée:
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500 gr apple
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Vanilla Crème Anglaise Foam:
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250 gr Milk
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250 gr double cream
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200 gr egg yolk
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100 gr Sugar
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1 pcs vanilla pod
Directions
Thrilled to share a reinvented recipe of the classic apple crumble by Oana Florentina Ciobanu, a super-talented Romanian pastry chef, who’s currently calling London, UK her home.
You can enjoy the real deal made Oana at the Turnips Borough Market in London’s iconic Borough Market. Also make sure to follow Oana on Instagram for more amazing desserts.
How to Make the Caramelized Spiced Apple:
- Start by peeling and cutting the apples into cubes.
- In a saucepan, make a dry caramel with the sugar.
- When the sugar melts and has a nice caramel color, add the apples, spices, and vanilla pod.
- Cook the apples.
- Last add the cornflour mixed with a bit of water, mix well, and cook for few more minutes.
How to Make the Almond-Cinnamon Streusel:
- Heat the oven to 160 C.
- Sift all the dry ingredients together.
- Put the butter and sugar into the mixer bowl mix them with the paddle.
- Slowly add the dry ingredients and mix until it becomes a dough.
- Wrap it in a cling film and store in the refrigerator for at least 4 hours before cooking it.
- Cut into 2/3 mm cubs or you can use a grater.
- Cook at 160 C for 8-10 minutes.
How to Make the Burn Apple Purée:
- Peel and clean the apples. Cut them in half.
- Put them in an oven tray and cook at 200 C until the apples are cooked and lightly burnt.
- Transfer the apples to a food processor and blitz them.
- Put the purée in a pastry bag.
How to Make the Vanilla Créme Anglaise Foam:
- In a saucepan, put the milk, the double cream, and the vanilla pod and bring to 35 C
- In a bowl, mix the egg yolk with the sugar.
- When the milk and double cream is 35 C, start to slowly add the mix over the yolk and sugar and mix well.
- Return to the pan and cook until 82 C, mixing well with a silicone spatula or whisk.
- Pass the cream through a sieve into a bowl and cool down in iced water.
- When the cream is cold, add in the syphon and charge with 2 syphon chargers. Keep in the refrigerator.
If you are making this at home, you will need a thermometer, a syphon, syphon chargers, and pastry bag. Without a syphon, you won’t get a good foam.
