In the spirit of the Great British Chefs ‘Apple Week’, here is Michelin starred Josh Eggleton’s recipe for a de-constructed Apple Crumble.
“This is a dish that we have been serving at the Pony and Trap throughout the summer. The recipe gives a bit of a twist on the traditional British crumble and is an interesting dessert to serve if you’ve got a bit of time spare. We basically pick apart the dessert and isolate four different components to give varying textures and tastes. We serve it simply with the apple compote, apple sorbet, granola and a spiced brulée being arranged individually on a slate. However, you can be a bit creative with your presentation here if you like.
As the recipe is for four individual parts, I shall present it as four individual recipes for ease!
Cooking Time: 30 mins
5 Granny smith apples
1 Vanilla pod
2 tbsp water
200ml Apple Juice
Juice 1 Lemon
2 Granny Smith Apples
Peel and core five apples. Place in a pan with the vanilla seeds, water and sugar. Cook with no colour until soft, then blend to a puree and chill.
Next boil the apple juice, lemon juice and sugar for 2 minutes and chill.
Dice the two apples with skin on into brunoise. Pour the chilled apple sugar stock over the diced apple
To assemble use a very small kilner, place the apple puree at the bottom. Top it with diced apple and the homemade granola (see recipe)
Oven Temp: 110
Cooking Time: 40 mins
2lt Double Cream
30 Egg Yolks
2x Cinnamon Sticks
7 Cardamom Pods
1 tsp Coriander Seeds
300g Caster Sugar
Put the cream and all the spices in a heavy based sauce pan. Slowly bring to the boil to infuse.
Cream the egg yolks and sugar in a large bowl. Once the cream is boiling, next pour over the yolks and sugar, whisking continually.
Leave to infuse for one hour and then strain out the spices. Put the mix into crème brulée dishes until set, then cover in sugar and caramelise with a blowtorch.
Cooking Time: 35 mins
Oven Temp: 150
2tsp vegetable oil
1tsp vanilla extract
300g rolled oats
50g sunflower seeds
4tbs sesame seeds
50g pumpkin seeds
100g flaked almond
125ml maple syrup
100g chopped walnuts
Mix the oil, maple syrup honey and vanilla in a large bowl. Tip in all the other ingredients and mix well.
Tip onto a large baking sheet and spread out evenly. Cook and toast in the oven for 25-30m
Stir once and toast for 5-10 mins more.
Serves: 30 Scoops
Juices of 1 Lemon
Juice 10 Granny Smith Apples
5.5g Tartaric acid
2 Egg Whites or Sorbet Stabiliser
Boil the water, sugar, lemon and glucose and chill. Juice the apples and add to the chilled sugar stock.
Add the tartaric acid and egg whites. If you are using stabiliser follow guide lines.
Finally, blend with hand blender and churn in an ice cream churner.
Note: Once the apples have been juiced you have to be quick or they will lose their colour