Did you think you’ve tried everything for a perfect crumble? A very simple tip will transform your recipe and make it more crisp than ever. Here is the surprising technique!
When you discover Revolutionary technique by Mary Berry, you will become master In the art of apple crumble. Indeed, the crumble you love will never be too soft again but on the contrary very crisp. This tip is not based on a secret ingredient … but on a very special cooking that changes everything.
Separate cooking: the detail that changes everything
Forget everything you know about the crumble. Mary Berry, former judge of Great British Bake Offhas a simple, but very effective tip: Cook the dough apart Before adding it to apples. Unlike the classic method where the dough cooked at the same time as the fruits, here it is spread on a baking sheet and golden in the oven for 20 minutes.
You will be amazed by the result: you get a Crumble of unrivaled lightness And above all, a much more crisp texture only with the traditional method.
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An even more greedy crumble
But that’s not all! To go further and get an even more crisp effect, Mary Berry enriches her dough with nuts and sunflower seeds. Mixed with flour, butter and muscovado sugar, they bring a touch of Additional and irresistible crunch.
Once golden, the dough is simply broken into pieces et sprinkled on hot apples. No need to get the whole again: everything is ready in no time.
An express and unstable apple crumble
Another peculiarity of this recipe: apples are not precious to the pan. Just peel them, cut them finely and put them directly in the oven with a little water, sugar and lemon juice.
In 30 minutes chronoyou get a Quick, crisp, light crumble And above all without a headache! Perfect for people in a hurry and those who find the crumbs classic a little too heavy. What is certain is that once you have tested this technique, you will be impossible for you to go back. In addition, the apple is a Excellent for healthso take advantage of it!
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
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