Mon crumble aux pommes et aux éclats de carambar et râpures de coco. ce joli dessert est d'origine anglaise, l'étymologie de son nom semble tirée de l'adjectif crumbly : friable ou mettre en miettes. dans un coin de ma mémoire résonne encore les paroles d'une chanson apprises il y a bien longtemps "i am good at cooking crumble would you like some ?"
1 start your oven at 190'C (374'F).
2 Peel and core your apples. Coat them with a little lemon juice. Cut them in dices of 2 cm a side (about 1 inch).
3 Heat up a frying pan, add the butter and vanilla sugar as well as the ground cinnamon. Then, cook your apples until they are lightly caramelised. When done place your apples into a nice oven proof dish.
4 Put your flour into a bowl. Add the salt. Then, make a well in its middle and add the sugar, coconut and the butter.
5 Start binding all the ingredients by passing them between your fingers, "like if you were warming up your hands when they are cold". This operation is called crumbling*.
6 Sprinkle your toffee pieces on the top of the apples and cover the lot with the crumble mix.
7 Bake for 30 minutes at 190'C (374'F).
You can serve it hot in individual dishes with a small ramekin of custard in which you may add a couple of drops of dark rum.
(*) The quality of your recipe is going to come from the dexterity which you are going to have in realizing your crumbling (for the adults only...).
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