This EVOO apple crumble with a zesty lemon curd is our take on a good old classic.
Serves 4.
Ingredients
Lemon curd
1 large egg and 1 egg yolk
50 g caster sugar
50 ml lemon juice and zest
30 ml Koroneiki EVOO
Apple Filling
4 medium red apples peeled and chopped (about 450 g)
2 t granulated sugar
½ t ground cinnamon
1 ¼ t all-purpose flour
Crumble Topping
½ cup all-purpose flour
½ cup Koroneiki EVOO
¾ cup brown sugar
¼ t ground cinnamon
Directions
Lemon curd
In a saucepan, cook all ingredients over a medium-low heat, whisking continuously to prevent the eggs from curdling.
Whisk until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
Remove saucepan from the heat and transfer the lemon curd into a large bowl, place glad wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store it in the refrigerator.
Apple crumble
Preheat oven to 170 degrees Celsius.
Add the chopped apples to your baking dish. Pour the dry ingredients over them and toss to coat.
In a separate bowl add the ingredients for the crumble topping. Using a fork mix the oil into the flour to make crumble pieces. Make sure all the flour has been mixed with the oil.
Pour the crumble topping over the apples and bake for 45 minutes or 20 minutes if you are doing individual bowls.
Allow the crumble to rest for 5 minutes before serving. Serve with the lemon curd or greek yogurt and drizzle with Koroneiki EVOO.
