Introduction: How to Make an Apple Compote (&Crumble)
This is my first 'ible an I'm going to explain step-by-step of how to first make an apple compote and then a crumble!
About 2-3Kg of apples (Mine were picked about an hour before)
2-3 cups of water
1\2 a cup of granulated sugar
215g of sugar
175g plain flour
75g unsalted butter
TIP: Speed is key with this 'ible as the apple when left starts to go brown on the outside as the air gets to it.
Step 1: Prepare Your Battle Stations!
Start cleaning down your worktops! This is a must!
Lay out the tools you shall use for this endevour!
&Clean your hands!
Step 2: De-Core Those Apples!
It's best to use an apple corer for this, if you don't have one, then cut the apple into quarts and cut the core out like you would when preparing an apple for an infant.
Step 3: Just Keep Peeling!
It's best to use an easy peeler for this as it can take a considerable length of time, if you don't have a peeler then just use a knife and be careful not to remove to much flesh with the skin.
At this stage you will want to remove all traces of skin, bruises etc as this can and will ruin the consistancy of your lovely compote.
Step 4: CHOP!
Chop, slice, dice, whatever you feel like, make them as uniformed as possible and cubing them is best, throw them into a pan.
+About 1-2 cups of water
+About half a cup of sugar
Mix it all up!
Whack it onto high until boling then turn down so it is simmering.
While simmering stir frequantly and let simmer for 20-30 minutes or until a nice mushy paste.
Step 5: Voila'
This is it into a container for a crumble and the other half is for freezing, if you want to make it into a crumble then continue, if not put it all into a tupperware tub, let cool and freeze, it should keep for up to 3 months. Or pop it in the fride and it will last 2-3 weeks.
Step 6: The Crumble!
Add the sugar and flour in a bowl, (sift the flour if you may wish) and then add the butter, rub the mixture with your fingertips, untill it resembles the consistancy of very fine bread crumbs, then sprinkle on top of your compote, and press lightly so it is compacted, but not solid.
(Flour - 175g, Sugar 215g, Butter 75g)
Pop t in the oven at about 180C and bake for 25-35 minutes or untill golden brown, serve while warm with the likes of icecream and enjoy1