I have shared black mulberyy crumble bars and peach crumble bars before. This time I baked crumble bars with apples. Actually my hubby wanted me to bake an apple pie and I made apple crumble bars instead. Because it is pratically apple pie with a different shape and which is easier to prepare. You don’t have to roll the dough properly, actually you don’t need to roll the dough.
Why We Use Frozen Butter?
Tart and pie dough is of French cuisine in origin. There was a dialogue in a movie I saw;
– Do you know what the three most important ingredients of French cuisine are?
– Butter, butter, butter.
100% accurate information. For most of the recipes in French cuisine lots of butter is used. The more butter you use in pastry recipes, the more crispy it gets. But there is also a quantity of liquid that the flour can lift, as you can imagine. When you use excess fluid, the mixture will be liquid. But we need a shapeable solid dough.
What should we do for this? Of course, we must use butter in a solid consistency. The colder your butter is, the less flour you need and the more crispy the dough you get. This is the reason why butter is melted in some recipes, used at room temperature in some and used frozen in others. But we can never make a generalization as it should be frozen in this category and used in this category as melted. Each recipe is unique and has its own specific expectations.
One time, someone asked me that we bake the cookies at 180 degrees and in what temperature we should cook the cakes. We cannot do such a generalization. Mereng is a cookie for example, but you cannot bake it in 180 C degrees. So accept that each recipe is unique and don’t make comparisons like we put two eggs in this and why do we use just one egg for the other.
Enjoy the recipe …
For the crumble;
- 2.5 cups of flour,
- 100 g butter butter, frozen in cubes,
- 1/2 cup sugar,
- 1 egg,
- 1/2 teaspoon baking powder.
For the mulberry mortar;
- 5 apples,
- 1/2 cup sugar,
- 1/2 cup of chopped walnuts,
- 1/2 teaspoon of cinnamon.
- Peel apples and cut into small cubes,
- Take into the pan and stir the sugar and cook until the apples are soft,
- Add the cinnamon and walnut, stir and remove from heat,
- Mix the flour, sugar and baking powder for the dough,
- Add butter and rub between two hands until it becomes sandy (never knead),
- Add the egg and rub it again with your hands until the dough is almost united,
- Rest in the fridge for 10 min.,
- Grease the bottom and sides of a 20 * 26 cm baking dish,
- Spread 2/3 of the dough to the bottom of the dish and gently press it down,
- Spread the apples over the dough and spread the remaining dough over the apples,
- Bake in a preheated oven at 190 ° C until golden brown.