With Strawberries in season and winter at it’s peak nothing is more comforting than Crumble for desert. So this is the first desert I made in the new year, wish the year is also full of colors and freshness.
2 firm apples, peeled and chopped
½ Cup strawberries, chopped (or more if you like)
2-3 Tbsp lime juice
⅓ Cup castor sugar
For the crumble topping:
2/3 cup all purpose flour
1/3 cup brown sugar
1/3 cup unsalted butter, chilled and cut into cubes
2 Tbsp almonds, slivered
Toss the diced apples with the lime juice as soon as you chop them to prevent them from blackening.
Grease 4 individual ramekins or shallow pie dishes. Arrange chopped apples in the prepared ramekins.
Arrange chopped strawberries on top of apples and sprinkle castor sugar evenly.
To prepare crumble topping, in a large bowl, mix flour and cold butter using fingertips, do not press hard chunks of butter, the texture should be like chunky bread crumbs.
Mix in brown sugar and almond flakes.
Put this crumble topping over the fruit mixture, pressing down gently to cover the top & seal the fruit in.
Preheat the oven to 200 degree celsius. Bake for about 30 minutes or till top light brown and stewed fruit juice begins to appear on edges.
Serve hot with light cream or ice cream.