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It’s the perfect time of year to make an Apple Crumble. This family recipe by Momoko and Tetsuya Otani was made into recipe cards to share with guests during our exhibition with the potter couple. Here’s an online version in time for the holidays. Bake it in a Medium Clay Baking Pan and serve in a Blue Lotus Dish with ice cream for a quick and easy holiday dinner dessert!

INGREDIENTS

Filling:
– 5 small apples peeled, cored and sliced about 1 inch thick
– 2 tablespoons butter
– 3 tablespoons sugar
– ½ a lemon’s juice
– 2 tablespoons water
– cinnamon
– ½ cup walnuts cut into small chunks

Crumble:
– 1 cup all purpose flour
– ½ cup sugar
– 3 ½ oz butter cut into small cubes (about ½ inch wide)

DIRECTIONS:

1. Mix flour and sugar in a mixer, then add butter. Blend just until the mixture comes together, until it has a crumbly texture. Note: Crumble can be made in advance and chilled in the refridgerator.
2. Preheat the oven to 190 °C / 375 °F.

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3. Melt butter in a pan, add apples and coat the fruit with butter. Add water and sugar to the pan and cook over low to medium heat for about 10 minutes until the apples become soft.

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4. When the apples are baked, turn off heat and sprinkle cinnamon over the top. Mix.
5. Cover the apples with the crumble mixture, then sprinkle walnuts on top.

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6. Bake for about 25 minutes until the crisp topping becomes golden and the apples are bubbling in the pan.
7. Serve warm with ice cream on top.

Enjoy!

angelique