APPLE CRUMBLE!!

no school == baking time! 
thank god it’s thanksgiving ((: need this break sooo much ((: supposed to go to legume tonight, but two separate groups of friends asked us out for dinner, and we decided to HOW LEE for authentic chinese food (sichuan). made some apple crumble and had my friends try them ((:
RG recipe didn’t include the pie on the bottom, and used crumble for the entire apple crumble, decided to try it with a pie bottom and got mixed feedback. the people who liked sweeter stuff thought the crumble bottom would have been nicer. so, you judge for yourself.

Apple Crumble (Pie)

For apple filling:
3 apples
1 tbsp sugar
2 tbsp water
For base:
3/4 stick butter
3/4 cup light brown soft sugar
1 egg
1 cup flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
For topping:
1/3 stick butter
1 cup flour
1/3 cup sugar

Peel, core and finely chop (1 inch cubes) the apples and put in a small saucepan with a lid. Add the water and sugar, cover and bring to the boil. Then turn down the heat to allow them to stew while you make the bases. The apple filling should be ready in about 10 minutes. Remove from the heat when they resemble apple crumble filling. 

To make the pie bases: Preheat the oven to 350F. Beat the butter and sugar together then gradually beat in the egg. Mix the flour and cinnamon, then sift into the batter. Grease a 12-hole muffin tin and use a tablespoon to divide the base mix evenly between them. Put to one side while you make the topping.

To make the topping: In a mixing bowl, use your fingers to crumble together the butter and flour, until they form crumbs. Add the sugar and crumble it into the butter and flour until the whole mix resembles fine crumbs.

Assemble your apple crumble: Flatten each spoonful of batter. Use your knuckles to form an indent. Use a teaspoon to add the stewed apple to form a small mound on top. Spoon the crumble topping over each pie to cover the apple and base. Bake for 15 minutes or until golden brown.

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