Apple Cinnamon Crumble : Sbriciolata di Mele e Cannella

It goes without saying that when I travel to Italy, I am constantly in the kitchen, with family and friends, learning recipes, traditions, and secret tips-n-tricks.  I learn from the best, skillful masters of the art of authentic Italian cooking.  But I teach, too.  I reciprocate the love of food by introducing to my friends and family the flavors of my home, Pennsylvania, where apples and cinnamon harmoniously find their way into countless regional recipes.  Cinnamon, though available and sometimes used in Italy, is thought of by most Italians as foreign and almost exotic…at least to the extent and in comparison to its use here in in the United States of America.

I’ve learned from my Italian family that cinnamon is used sparingly and warm apples are thought of as a natural cure for irregularity…so needless to say, when I prepare an apple pie or crumble or cobbler, you can’t imagine the level of skepticism.   But, despite the disbelief and curiosity of my American creations, the reaction after first bite and second serving:  “Delizioso!”  I’m posting in Italian and English so friends from both sides of the ocean can enjoy this incredibly sweet, simple, easy to prepare, warm and comforting apple dessert.

Buon Apetito!

Apple Cinnamon Crumble : Sbriciolata di Mele e Cannella

Ingredients : Ingredienti

Fruit Filling: Interno di Frutta

6 Golden Delicious apples, peeled, cored, and cubed (6 mele gialle, pelate e tagliate in cubetti)

1/4 tsp. all spice (4 gr. pimento per dolci oppure noce moscato)

1/8 tsp. cinnamon (1 gr. cannella in polvere)

1/8 cup sugar (50 gr. zucchero)

1/4 cup raisins soaked in 1/4 cup Marsala (100 gr. di l’uve secche in 60 ml. di Marsala)

Crumble Topping: Sbriciolata

2/3 cup flour (70 gr. farina)

1 stick unsalted butter @Room Temp (114 gr. burro – temperature ambiente)

1/2 tsp. baking powder (5 gr. lievito in polvere)

1/2 cup sugar (200 gr. zucchero)

1 tsp. Lemon extract (5 ml. aromi di Limone)

Directions : Procedamenti

Begin by washing, peeling, and cubing the 6 apples.  Add the all spice, cinnamon, sugar, raisins and Marsala.  Mix and allow to sit while preparing the crumble.

Inizia il lavaggio, sbucciatura e cubatura delle 6 mele. Aggiungere le spezie (pimento e cannella), zucchero, uvetta e marsala. Mescolare e lasciar riposare durante la preparazione del sbriciolata.  In a large mixing bowl, add the flour, butter, sugar, baking powder, and extract.  Cut with a knife until the butter begins working into the flour.  Use your hands to create crumbs.  Add half of the mixture to the apple filling.

In una ciotola, aggiungere la farina, il burro, lo zucchero, il lievito ed aromi. Tagliato con un coltello finché il burro comincia a lavorare nella farina. Usa le tue mani per creare le briciole. Aggiungere metà del composto per il ripieno mela.Add the filling to a buttered 9″ round ceramic pie dish.  Cover with the remainder of the crumble topping.

Aggiungere il ripieno di una teglia imburrata (consiglio ceramica o vetro). Coprire con il resto del sbriciolata.Bake at 375 F for approximately 30 to 35 minutes; the topping should be a light golden brown.  Allow to cool slightly and serve warm as is or with a scoop of vanilla ice cream.

Cuocere in forno a 190 C per circa 30-35 minuti, il condimento deve essere marrone dorato. Lasciare raffreddare leggermente e servire caldo, come è, o con una pallina di gelato alla vaniglia.