Apple crumble & vino
As the golden hues of autumn sweep across the landscape and the air turns crisp, there’s nothing like the aroma of a home-cooked dessert wafting through the kitchen. Apple Crumble & Vino is a soul-warming dessert that embodies the essence of the season with its cozy, comforting character and unexpected flavor profile.The star of the dish is a classic apple crumble that evokes a sense of nostalgia and warmth. Crisp apples are the foundation of this recipe, lending a naturally sweet and tangy flavor. As they bake, the apples become tender and aromatic, mixing with a touch of cinnamon and cardamom to create a fragrant, spiced filling reminiscent of traditional fall flavors. The crumble topping, made with oats, flour, butter, almonds, brown sugar and butter, bakes into a golden, crispy layer that adds delightful texture and a satisfying crunch.What sets this dessert apart, however, is the inclusion of vino cotto. Also known as "cooked wine" or "sapa," vino cotto is a syrupy reduction made by simmering wine until it thickens into a rich, sweet, and velvety syrup. This unique ingredient brings a complex depth of flavor to the apple crumble, complementing the sweetness of the fruit and the warmth of the spices. The subtle notes of the wine reduction add a touch of sophistication and an unexpected twist to the familiar dessert.Despite its exceptional taste, Apple Crumble & Vino is surprisingly easy to prepare. With its straightforward ingredients and simple steps, this dessert captures the organic feeling of home-cooked comfort. The combination of flavors creates a harmonious blend that pleases the palate and satisfies the soul.Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, Apple Crumble & Vino is the perfect way to embrace the cozy, autumnal spirit. It’s a dessert that celebrates the season and the joys of gathering around the table with loved ones for a moment of shared delight.
Ingredients
- Filling:
- 2 Tbsp butter
- 5 Granny smith apples, peeled, cored, diced into small pieces
- 10 g vanilla sugar or brown sugar
- 2-3 Tbsp vino cotto (syrupy recuction of red wine grapes); if you can't find vino cotto, you can mix 1 Tbsp honey with 1 Tbsp balsamic vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- Crumble:
- 60 g cake flour
- 20 g rolled oats
- 30 g flaked almonds
- 50 g brown sugar plus 2 extra Tbsp for sprinkling
- 1 tsp ground cinnamon
- 70 g cold butter, grated
Instructions
- Preheat your oven to 200 degrees C.
- Melt the butter in a non-stick pan.
- Add the apple pieces, sugar, vino cotto, cinnamon and cardamom to the pan and mix well.
- Put the lid onto the pan and let the mixture simmer for 5 minutes, just to soften the apples slightly.
- In the meanwhile prepare the crumble.
- Add all the ingredients, except for the butter, and mix well.
- Rub the grated butter (I use my microplane grater) with your fingertips into the topping mixture. It will be very crumbly.
- Fill the apples into an oven proofed dish and top with the crumble mixture.
- Sprinkle the remaining 2 Tbsp sugar over the top and bake for 25 to 30 minutes.
- You can dust the top with icing sugar and serve the crumble warm with vanilla ice cream or vanilla custard.