Apple and Loquat Crumble

Name: Apple and Loquat Crumble
Total time: 3300 s
Yield: 4 servings
Ingredients: 8 cups apples weighed before peeled; 500 grams loquats (weighed before cut); 1/2 cup sugar; 1 tablespoon cornstarch; 1 tablespoon port wine; 1 tablespoon cinnamon; 1 5/8 cups flour; 3/4 cup sugar; 2/3 cup butter; 11/16 cup almond kernels; 2 tablespoons water

As receitas lá de casa

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11Ingredients

990Calories

55Minutes

Apple crumble is always a fall favorite served warm alongside cold vanilla ice cream. This crumble has an additional surprise, loquats. A sweet fruity filling featuring port wine and cinnamon is covered with a crispy crumble layer. Crumble topping is made easily with aid of a food processor.

Ingredients

servings:

1,000 grams apples (weighed before peeled)
500 grams loquats (weighed before cut)
100 grams sugar
1 tablespoon cornstarch
1 tablespoon port wine
1 tablespoon cinnamon
200 grams flour
150 grams sugar
150 grams butter
100 grams almond (kernels)
2 tablespoons water

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Directions

Preheat oven to 180 degrees Celsius.
Cut the unpeeled and pitted apples and loquats into cubes or small pieces.
Spread on a baking tray, and season with sugar, flour, cinnamon, and port wine.
Mix well, and place on a baking tray. Cover the tray with aluminum foil, and bake for about 25 minutes.
Meanwhile, place the almonds in the food processor, and grind for a few seconds.
Add flour, sugar, butter, and water. Pulse the food processor for a few more seconds.
When the fruit is cooked, remove the pan from the oven, remove the aluminum foil, and cover with the topping mixture.
Place back in the oven, and bake until topping is golden.
Remove, and let cool.

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