Apple crumble

Name: Apple crumble
Ingredients: 125 g flour; 200 g sugar; 170 g semolina; 10 g baking powder; 2 kg apples; 2 g ground cinnamon; 50 g sugar for the apples; 200 g butter; 30 g coconut; 500 g vanilla ice cream

Dessert - Apple crumble by stefania P. - Recipia

For Easter, this apple crumble gets a coconut topping, while layers of grated apples and a mixture of flour, sugar and semolina bake underneath. The top browns and the middle stays soft; it can be eaten warm or cold, with vanilla ice cream. I grate the apples coarsely so you can feel little pieces in every slice. Preparation: 30 minutes. Cooking: 60 minutes. Total time: 90 minutes. Servings: 10. Approximately 575 kcal and 6 g protein per serving.

Ingredients

125 g flour
200 g sugar
170 g semolina
10 g baking powder
2 kg apples
2 g ground cinnamon
50 g sugar for the apples
200 g butter
30 g coconut
500 g vanilla ice cream

Preparation

1. Mix the flour, 200 g sugar, semolina and baking powder in a bowl. Preheat the oven to 200°C. 2. Peel and coarsely grate the apples. Toss them with the cinnamon and 50 g sugar. 3. Line a baking pan with parchment paper and grease it with 50 g butter. Add a layer of the dry mixture, then a layer of apples; keep alternating and finish with apples. Sprinkle with coconut and dot with pieces of the remaining 150 g butter. 4. Bake for 15 minutes at 200°C, then for 30 minutes at 160°C. Raise the temperature back to 200°C and bake for another 15 minutes, until browned on top. 5. Serve warm or cold, with 500 g vanilla ice cream.

Notes

Choose firm, slightly tart apples; very soft ones fall apart when grated and release more juice. Layering is the part I tend to rush, so I spread the dry mixture right to the edges. If the apples are very sweet, use 25 g of sugar instead of 50 g. The crumble keeps covered in the fridge for up to 3 days. I serve it with ice cream, like a warm apple cake.