Monday, March 28, 2011

Apple crumble

Now I feel it especially in the spring by some unmistakable signs that I feel at times more vital than ever in others where I have a real moment of acute Sonnoli .... Here every year I make this effect so that the spring is off and the dark colors and grays and on those who bring happiness especially now in the kitchen as these cocotte stoneware Le Creuset colors and glamorous hues ranging from pink to purple ...

. I love them and should not be less than the crumble is inside ... not a simple apple crumble because if we add the cinnamon, butter, salt and sugar cane from Malawi and cocotte so beautiful can also simply crumble turn into something heavenly! Apple crumble Serves 4 cocotte 4 apples 20 g salted butter 30 g of sugar cane quality of Malawi in all bar 1 teaspoon cinnamon For the crumble 150g of salted butter (Farms Fiandino) 100 g flour 00 30 g sugar Cane Preparation Peel the apples and cut into small cubes.

Put 20g of butter in a pan and melt on low heat. Added the apples, sugar and cinnamon and cook for 5 minutes and season. Do not cook too long in order to avoid breaking up apples. Once cooked, divide the apples into 4 lightly greased casserole portion. At this point, prepare the crumble: put the flour into a bowl and add the sugar and butter.

Work it all with your hands until you obtain a sandblasted into large pieces. Work carefully with the product but not too warm. When ready to crumble divide between the casserole and bake at 180 degrees for 15 minutes.

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