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caramel apple bakewell crumble 5/5 (1)
It won’t be long when the fall begins! In the apple season we are baking alot of Dutch apple pies! Caramel apple bakewell crumble is our latest pie recipe. Bakewell tarts are typical English baking recipes. We have mixed a little English with Dutch apple pie. On top are vanilla crumbles with Dulce de leche caramel sauce. Our test baking was well received by our testpanel. Because we want to sell this during the holidays, we have spiced our apples with gingerbread spices!
This caramel apple bakewell crumble taste with cinnamon delicious as well. In this fall baking recipe blog, I will show you how to bake this apple crumble. You need at least two days to bake this bakewell streusel. Because our apple pie dough (European pie crust) needs to chill overnight! Our butter vanilla crumbles need at least 3 hours to chill!
Apple pie dough
For our Dutch apple pies, we are using
Vienna dough. You might haven’t heard of this type of dough. This is our dough
for Dutch apple pies, tarts and sometimes even cookies! This recipe is our own
and the crust remains soft. The method for this recipe is chilling overnight
because lemon zest needs time to adjust. We also add vanilla to our dough. This
gives our crust in combination with lemon zest a fresh taste! Use always cold
butter for this dough and wrap dough in plastic film. Your
dough is ready for the refrigerator!
Dulce de leche
Dulce de leche is a wonderful product for baking. When
we start to build this bakewell streusel, the bottom layer
is Vienna Dough European pie crust! And on top of the soft dough, we brush a
thick layer of Dulce de leche caramel. The caramel keeps the dough soft with
caramel flavor. The third layer are raisins. Before we use our mixed raisins,
we soaked them for 15 minutes in cooked water. The raisins are butter soft! For
this recipe you can use plain soaked raisins or alcohol flavored
Bakewell tarts have a different structure than regular
cake or pound cakes. This is because we have mixed all purpose flour with
frangipane. Because frangipane ( almond cream with Almond flour), makes apple
crumble is more gluten-free! Actually I can’t call this a gluten-free baking, because
this combined with all purpose flour. This makes it less gluten-free! on top of
our bakewell tart, we are using vanilla crumbles. Then it
is ready for the oven!
Apple crumble squares
When our bakewell
crumble comes out of the oven, it needs time to cool off to room temperature!
During cool off, I drip some more Dulce de leche caramel on top of the crumble.
Crumbles are still warm and caramel sauce has plenty of time to melt on top of
the crumbles! When this apple crumble is on room temperature, then it is easy
to cut the apple crumble in squares.
Besides dessert, you
can serve these apple squares also on hightea. Birthdays is this another option
besides birthday cakes. Keep these apple crumble in a container until served.
You will always serve this dessert fresh! For more Dutch apple pies, please
check our Pinterest or Instagram account. Enjoy the baking season!
1 stick + 2 tsp (125 grams) butter on room temperature
3/4 cup (125 grams) white packed caster sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
1 egg medium
1/2 lemon zest
Butter vanilla crumbles
1 1/4 cup (190 grams) all purpose flour
5 oz (140 grams) cold butter in cubes
1/3 cup + 1 1/2 tbsp (80 grams) white packed sugar
1 tbsp whole milk
1/4 tsp coarse salt
1 tsp vanilla extract
2 tsp vanilla sugar
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Instructions Vienna Dough
Sift first 1 tsp of baking powder with 1 cup with flour and whisk until blended. Use a mixer with Dough hook and mix on low speed 1 stick + 2 tsp cold butter in parts with 3/4 cup of white packed caster sugar, lemon zest, 1/4 tsp coarse salt, 1 tsp of vanilla and 1 medium egg. Mix all ingredients until incorporated.
Need by hand until you have a ball or flat piece of dough. Wrap in plastic film and let it chill overnight in the refrigerator!
Use a handmixer and mix on highspeed 1/2 cup of butter with 1/2 cup op white packed caster sugar until creamy!
Add one egg to the batch with 1/2 tsp of Almond extract. Mix well!
Then add 1 cup + 2 tsp of Almond flour and mix for a minute on highspeed.
Use the 2nd egg and mix until all ingredients are mixed and creamy!
Store frangipane in the refrigerator for the minimum of 3 hours.
Peel 2 jonagold or cooking apples. Cut them in small pieces, pour 1 tsp of lemon juice and 2 tsp of granulated sugar. Mix well with a table spoon.
Make sure 3/4 cup of mixed raisins are soaked and drained in a strainer. When dry, mix the with apples pieces.
Mix 1/2 tsp cinnamon with 1/4 tsp of kardamom spices. Mix this with apples and your filling is ready!
Before you start, make sure Frangipane is on room temperature!
Use a mixer and mix on high speed 1 stick + 2 tsp of butter with 3/4 cup of white packed sugar until creamy!
Add lemon zest and 1/2 tsp of vanilla extract and mix well!
Sift 1 cup of all purpose flour and 1/2 tsp of baking powder. Mix flour with baking powder with butter and sugar. Mix until incorporated.
At last mix Frangipane batch with flour together until all ingredients are incorporated.
Use a 9 inch square sized springform pan. Brush the bottom and sides with butter. Only the bottom part needs parchment paper!
Use a rollin pin and roll out the Vienna dough (European pie crust). This part must be flat (Not to thin! About 1/2 inch thick). This dough should be square sized like the size of our bottom part with parchment paper. Lay this piece of Vienna Dough on top of the bottom part of the baking pan. Ring should be attached to the bottom part!
On top of the Vienna Dough, you need to brush a layer of Dulche de leche caramel sauce.
On top of the sauce goes apple pie filling. Cover the whole surface!
Then you need to pour cake batter over the apple pie filling.
At last cover frangipane cake layer with vanilla crumbles. Make sure you don't see spots with frangipane cake batter!
You oven should be pre heated on 320F/160C. Bake this apple crumble in 50 to 55 minutes. When your apple crumble comes out of the oven. Let it cool off to room temperature! Then you can remove the springform ring gently and cut the apple crumble in 9 or 12 squares.
Pre heat your oven on 320F or 160C,
Use for this recipe a square sized springform pan,
Frangipane, Apple crumble and Vienna Dough European pie crust should be prepared 1 day in advance and chill over night in the refrigerator!
Recipe is translated in American measurements. When you have digital scale, please weigh your ingredients in grams! this is most accurate!