Apple Pie Chai Crumble
A classic apple crumble with apple pie chai powder rubbed into the topping, over fresh apples. Serves 6.
This turns a classic apple crumble into something with a proper apple pie spice running through it, by rubbing an apple pie chai powder into the crumble topping. Underneath, halved fresh apples soften into a soft pie style filling while the topping bakes deep golden and crisp. It is the chai powder in the crumb that does the work, no jar of mixed spice needed.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Apple Pie Chai Crumble recipe. Canonical: https://teas.co.uk/recipes/chai tea/apple pie chai crumble/
Best straight from the oven with custard, vanilla ice cream or a spoon of clotted cream.
You'll need
- 25g Drink Me Chai Apple Pie Chai Latte powder (1 standard serving, for the topping)
- 150g plain flour
- 100g unsalted butter, fridge cold and cubed
- 75g soft light brown sugar
- A small pinch of fine sea salt
- 6 fresh dessert apples (Cox or Braeburn), halved with the cores scooped out
- 2 tablespoons of golden caster sugar (for the apple base)
- 1 tablespoon of lemon juice (to stop the apple browning)
- 1 ovenproof 25cm baking dish
- To serve: warm fresh thick vanilla custard, vanilla ice cream or clotted cream
Method
- Heat the oven to 180C (160C fan, gas 4).
- Halve the apples and scoop out the cores, then pack them cut side up in a 25cm baking dish.
- Scatter the caster sugar over the apples and drizzle with the lemon juice to stop them browning.
- For the crumble, sift the flour and salt into a bowl and add the cold cubed butter.
- Rub the butter into the flour with cold fingertips until you have rough, pea sized crumbs; keep your hands cool, or warm hands melt the butter and the crumble goes pasty.
- Stir in the brown sugar.
- Sift the chai powder over and stir it through evenly; sifting stops it clumping in the topping.
- Scatter the crumble over the apples, mounded in the middle, leaving a few gaps for steam to escape.
- Bake for thirty five minutes, until the topping is deep golden and the juices bubble at the edges.
- Tip: rest it for five minutes before serving, and serve hot with custard, ice cream or clotted cream.
Want the background, not just the brew?
Brewed with: Drink Me Chai Apple Pie Chai Latte, 250g
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