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Einfacher Apple Crumble (ENG)

Easy Apple Crumble

WE PARTNERED WITH HARRY FROM FIRE TO FORK TO BRING YOU A SERIES OF DELICIOUS CAMP KITCHEN COOKING RECIPES

I don’t have much of a sweet tooth, so when I go to the effort of making a dessert, I want it to have all the good bits—sweet, salty, crunchy, hot and cold all at the same time and this one nails it. It’s also not very difficult and can even be pre-prepared and heated up after dinner.

I decided to use my Biolite Camp Stove for this one because I only need one pan on the heat at a time. You can of course substitute this with a charcoal pit or a simple gas cooker. I just really love using my little wood stove.

Serves: 2

COOK TIME: AROUND 25 MIN

INGREDIENTS


  • 1 pink lady and 2 granny smith apples
  • 25g self-raising flour
  • 130g butter
  • 25g dark brown sugar
  • 20g chipped coconut
  • 20g flaked almonds
  • 1 lemon
  • Salt
  • Optional: ice-cream or thickened cream

METHOD


1. CRUMBLE

  • Melt 30g butter in a pan and rub in the self-raising flour, a big pinch of salt and 50g brown sugar (use a spoon or spatula, not a stick like me (I couldn’t find my spoon!).
  • Add the coconut and almonds and mix together for 2 minutes.
  • Take off the heat and let the mix harden.

2. APPLES

  • Dice apples and toss in lemon juice
  • Melt 100g butter, add salt and apples and cook until granny smiths are tender but still hold their shape. The pink ladies will turn to mush.
  • Add some brown sugar to taste, just enough to enhance the apple flavour (it should still be a bit tart).
  • Spoon your apples in to a cup and sprinkle the crumble mixture on top, serve with ice-cream or fresh cream.

Ingredients

1 pink lady and 2 granny smith apples
25g self-raising flour
130g butter
25g dark brown sugar
20g chipped coconut
20g flaked almonds
1 lemon
Salt
Optional: ice-cream or thickened cream

    method

    1. CRUMBLE

    • Melt 30g butter in a pan and rub in the self-raising flour, a big pinch of salt and 50g brown sugar (use a spoon or spatula, not a stick like me (I couldn’t find my spoon!).
    • Add the coconut and almonds and mix together for 2 minutes.
    • Take off the heat and let the mix harden.

      2. APPLES

      • Dice apples and toss in lemon juice
      • Melt 100g butter, add salt and apples and cook until granny smiths are tender but still hold their shape. The pink ladies will turn to mush.
      • Add some brown sugar to taste, just enough to enhance the apple flavour (it should still be a bit tart).
      • Spoon your apples in to a cup and sprinkle the crumble mixture on top, serve with ice-cream or fresh cream.

      ABOUT THE AUTHOR

      Harry Fisher is Fire to Fork’s resident campfire cook, photographer, writer, dish pig, lumberjack, mechanic, fire builder and enthusiastic (but hopeless) fisherman. For as long as he can remember, Harry has been outdoors—always choosing a million star view over a five star resort. Harry’s mission has been to make food that pairs well with the stunning locations he visits, so he has spent years developing recipes and techniques that anyone can use to eat better in the bush.

      Follow Harry’s adventures at @firetofork

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