apple crumble

A lot of people complain how difficult it is to bake. No guts, no glory – who dares, wins!

Let me show you how easy it is to bake an apple crumble! Initially, I found this recipe in Jamie Olivers book “Kochschule”, however I modified it a little. My version is influenced by my grandmother. She used to bake lots of apple and pear cake with lots of thick, golden crumbles! The result of being inspired by Jamie and my gran is a nice warm apple and pear crumble! Most guys buy flowers or expensive jewlery, I say: The best declaration of love is baking a cake for someone <3


250 grams cold butter

2 big free range eggs

a small cup of buttermilk

500 grams self raising cake flour

100 grams caramel sugar

1 organic lemon

It is so easy to bake. And its lots of fun: stray the flour on your kitchen table and mix it with the cold butter that you have cut into cubes, builed a small vulcano with a hole on the top! mix the eggs with a small cup of buttermilk and pour them into the vulcano! Mix everything thoroughly. Grate some lemon peel and mix it into the dough. Role the dough into a ball, wrap it in cling-foil and place it in the fridge for 30 minutes.

Thick golden crumbles: melt 250grams of butter in a small pot, stray a cup of flour into it and mix with half a cup of caramel sugar. Be brave and play a bit around when making the crumbles. You can add some vanilla when you want or even some crushed hazelnuts or almonds.

After you have spread the dough onto an oven dish you can evenly space peeled apple and pear slices, covering the entire dish.

After baking the cake in the preheated oven for 20 minutes on 180 degrees, i left it to cool down for 30 minutes. I served the warm apple and pear crumble with mixed ice creams from Häagen-Dazs, strawberry and cheese cake, Cookies & Cream and some legendary chocolate ice cream.

I think it definitely beat flowers or jewlery. Ha!

Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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