• Lauren-Nicole

are you ready for this… up-side-down apple & blueberry crumble pie

For the man who gave me my clumsiness, my creativity, my smile & the best memories a little girl could have ever asked for… happy birthday daddy, this beautiful apple & blueberry pie is just for you.

I miss you with all my heart.

…. & now I suppose I really ought to share a few words about what exactly is going on here.

This right here is a combination of two great desserts that I absolutely love… apple pie & crumble (of any kind). Does anyone remember the amazing peach cobbler I made a couple months ago? What I did was alter the base, but only slightly, pour it in to the tin first, pack it lightly, & then cover it with a little bit of heaven. It’s all explained in the notes.

This right here though, this is a work of art if I do say so myself, & if it wasn’t for my dad I don’t think I’d have ever been able to pull it off. I love my genes.

Ingredients, base: – 160g flour – 80g dark brown sugar – 80g light brown sugar – 170g butter, cold & cubed – 60g oats – 40g almond meal – 40g shredded coconut – 1 tsp cinnamon – 1/4 tsp salt

Directions, base: 1. incorporate all ingredients into a large bowl & with a hand-held mixer fitted with beaters, mix until it looks like small peas. 2. in a 25cm spring-form cake tin, line the bottom with parchment paper & then pour the mix on top. 3. pack the mix down with a slightly firm pressure. You don’t want it to become one solid piece, but it does need to stick together. 4. refridgerate for 30 minutes. 5. preheat the oven to 175°C, once hot, remove the crust from the fridge & bake for 30 minutes.

Ingredients, filling: – 4 apples, peeled, halved, cored & thinly sliced length wise – 1/4 cup frozen blueberries – 1 tbs butter – 1 tbs flour – 1 tbs dark brown sugar – 1 tsp honey

Directions, filling: 1. in a large pan, combine all ingredients & cook on medium-low heat for about 20 minutes. You want to cook it until the apples become just soft enough to shape. It helps to keep the pan covered, just remember to stir the mixture every few minutes. 2. once the crumble base has baked, remove it from the oven. Take extra caution in the next few steps not to burn yourself. 3. try to choose the apple slice starting from the largest to the smallest. In concentric circles, place the apple slices next to each other starting from the edge & spiraling towards the centre, then need to overlap. 4. whilst doing this, use a spoon every now & then to collect the liquid from the base of the pan & spoon it onto the centre of the crust. 5. one all the crust is covered, place in the oven at the same temperature as before & bake for another 30 minutes. 6. remove from the oven & allow to cool completely before attempting to remove it from the cake tin. 7. serve with some home-made vanilla ice-cream.


Springform Cake Tin 22cm (9") Electric Scale Hand Held Mixer

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