Apple Crumble Pie with a touch of Cinnamon

Today’s recipe is a yummy and warm Apple Crumble Pie with a touch of Cinnamon. Mmmm… yummy in your tummy. 😀 Perfect recipe for beautiful summer days, in the autumn or around Christmas. I prefer the beautiful summer days right now, instead of thinking of the cold and windy autumn days 😉

Apple Crumble Pie with a touch of Cinnamon

Recipe (makes 4-6 portions)

  • 1/2 tablespoon cinnamon
  • 150 g margarine or butter
  • 4 dl plain flour
  • 4 tablespoons granulated sugar
  • 2 tablespoons vanilla sugar
  • 4 Granny Smith apples
  • cinnamon and granulated sugar to sprinkle the apples with

Preheat the oven to 175 degrees C.

Grease a round pie plate.

Peel the apples and cut them into smaller pieces. Put the apples into the pie plate and sprinkle cinnamon and sugar over them.

Put flour, vanilla sugar, cinnamon, granulated sugar and butter into a bowl.

Work all together until you get a smooth, firm and crumbly dough.

Let the dough rest in the fridge for about 10 minutes.

Sprinkle the crumble dough over the apples.

Bake in the middle of the oven for about 20 minutes.

Let the pie cool a bit before being served.

Serve it with vanilla custard.

Happy Apple Crumble Pie Baking Everyone!  😀

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Rhubarb Crumble Tarts… Happy B-day Sugar and Spice Baking 7 months!

Mr. Croco is celebrating again that his favourite blog Sugar and Spice Baking has existed for 7 months. Today, he is doing that with his new little friend, Mr. Octo. You will see more of them in the future 😉 😀 Mr. Croco’s and Mr. Octo’s treats are Rhubarb Crumble Tarts… Mmmm… Very yummy and beautiful! 😀

Rhubarb Crumble Tarts

😀

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Recipe (makes 12) 

Filling

  • 245 gr British Rhubarb in a light syrup
  • 1 tablespoon potato flour (for the rhubarb)

Pastry Base

  • 200 gr plain flour, sifted
  • 40 gr golden caster sugar
  • 125 gr unsalted butter, diced
  • 1 egg (Columbian Blacktan Hen)

Crumble 

  • 2 dl plain flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla sugar
  • 75 gr unsalted butter

Drain the rhubarb.

Cut the rhubarb into smaller pieces and mix them with the potato flour.

Lightly butter a 12-hole pie tin.

Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with rhubarb in each hole.

Put flour, vanilla sugar, granulated sugar and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the rhubarb.

Bake the tarts in the middle of the oven for 20 minutes.

Let them cool a bit before being served.

Optionally, you can serve the tarts with custard, ice cream or whipped cream.

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Happy Rhubarb Crumble Tart Baking! 😀

Pineapple Coconut Crumble Pie

I was in the supermarket and saw that they had reduced the price on the pineapples. I was thinking about what I could do with them. One of my favourite cocktails is Piña Colada and I had it as an inspiration when making my Pineapple Coconut Crumble Pie (without the Malibu). 😛 😀

😀

1 dl = 100 ml
Amount: 1 deciliter (dl)
Equals: 0.40 cups Metric (cup mtr)

Recipe (makes 4-6 portions)

  • 2 pineapples
  • 1 ½ tablespoons caster sugar
  • 3 tablespoons coconut

Crumble dough 

  • 2 dl plain flour
  • 1 teaspoon vanilla extract
  • 3 tablespoons caster sugar
  • 75 gr butter or margarine
  • 1 dl coconut

Preheat the oven to 175 degrees C (325 degrees F) Gas 3.

Grease a pie plate.

Peel the pineapples and cut the fresh fruit into smaller pieces.

Thereafter, place them into the pie plate.

Sprinkle the pineapples with caster sugar and coconut.

Put flour, vanilla extract, caster sugar, coconut and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the pineapples.

Bake the pie in the middle of the oven for 20 minutes.

Let it cool a bit before being served.

Happy Pineapple Coconut Crumble Pie! 😀