2 tbsp - butter, chilled
½ cup - all purpose flour
1 tbsp - white sugar
3 - apples, Granny Smith
2 tbsp - butter, melted
½ tsp - ground cinnamon
2 tbsp - brown sugar
6 - puff pastry squares (5½-inch)
2 tbsp - powdered sugar
6 tsp - strawberry preserves
Preheat the oven to 365F.
In a food processor, combine butter, flour and white sugar until it has the texture of course bread crumbs. Set the crumble aside.
Wash and dry the apples then cut them in half horizontally and remove the core. Don’t peel the apples. Toss the apples with melted butter, cinnamon and brown sugar.
Place each apple half on a puff pastry square and fold the pastry edges up over the apple, leaving the centre of the apple uncovered. Spoon the crumble on the centre of each apple and bake for 20 to 30 minutes until the pastry is golden brown. Remove from the oven, sprinkle with powdered sugar and top with your favourite preserves.
Dairyland Unsalted Butter (454g)
Robin Hood All Purpose Flour (2.5kg)
Rogers Fine Granulated Sugar (2kg)
Apple, Granny Smith (approx 330g) (each)
Morton Bassett Cinnamon Ground (75g)
Rogers Sugar Best Brown (1kg)
Tenderflake Puff Pastry (397g)
Rogers Icing Sugar (1kg)
Bonne Maman Strawberry Jam (250ml)