Dessert Recipes > Apple Streusel

This recipe is part of the July 2009 Recipes Menu

Starter - Chilled Cucumber Soup
Main Course - Simple Sir Fry
Dessert - Apple Streusel

How to make Apple Streusel:
The flavours and texture of apple crumble in a sweet, rich pastry case. This dessert can be made in advance and served cold.


Apple Streusel
pâté sucre
6 eating apples, cored and sliced,
4 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
3oz Demerara sugar
3oz plain flour
2 1/2 oz unsalted butter
(see measure conversions for more information)


- Coat the apple slices in the lemon juice.
- Roll out the pate sucre and use to line an 8oz flan dish.
- Bake blind at 200 degrees C. or until the pastry is firm but not browned.
- Remove from the oven.
- Arrange the apple slices on the base of the pastry case.
- Sprinkle with the spices.
- Mix together the sugar and the flour.
- Rub in the butter until the mixture attains a crumbly texture.
- Spread the mixture over the apples.
- Bake at 200 degrees C. for 15 minutes.
- Lower the temperature to 180 degrees C.
- Cook for a further 25-30 minutes or until the apples are soft and the top golden brown.