Gin and Tonic Apple Crumble with Elderflower Lemon Curd
Use a botanical, floral gin to keep this crumble on-theme. Any leftover curd will keep in a sterilised jar for 2 weeks. If you cant find elderflower extract you can try elderflower cordial, but the added sugar will impact the sweetness add the cordial slowly and taste to ensure it doesnt override the tang of the lemon.
Use a botanical, floral gin to keep this crumble on-theme. Any leftover curd will keep in a sterilised jar for 2 weeks. If you cant find elderflower extract you can try elderflower cordial, but the added sugar will impact the sweetness add the cordial slowly and taste to ensure it doesnt override the tang of the lemon.
- 1 tsp vanilla extract
- â¼ cup brown sugar
- 150 g plain flour
- filling
- â…“ cup gin
- â¼ cup tonic water
- 6 apples peeled, cored and sliced 1cm thick (i used granny smiths)
- lemon curd
- juice and zest of 2 lemons
- 165 g castor sugar
- 80 g butter
- 2 eggs plus 2 egg yolks
- â½ tspâ elderflowerâ extract (or to taste)
- crumble
- 65 g brown sugar
- 75 g butter coarsely chopped
- elderflower flowers and vanilla ice-cream to serve (optional)
- Carbohydrate 26.5747833333333 g
- Cholesterol 0 mg
- Fat 0.30982 g
- Fiber 4.4306668411692 g
- Protein 0.533153333333333 g
- Saturated Fat 0.05103 g
- Serving Size 1 1 Serving (198g)
- Sodium 2.03966666666667 mg
- Sugar 22.1441164921641 g
- Trans Fat 0.153132 g
- Calories 101 calories
Step-by-step
- Preheat oven to 160C.
- For the curd, add the butter, sugar, elderflower extract and lemon juice and zest to a saucepan and place over low heat. Whisk continuously until the butter has melted and ingredients are fully incorporated. In a separate bowl, whisk the whole eggs and yolks then add to the lemon mixture and whisk constantly until the curd thickens enough to coat the back of a spoon (about 10 minutes). Strain through a sieve and place in the fridge until ready to serve.
- Add the filling ingredients into a high-sided baking dish (about 1.5-litre capacity) and gently stir to combine. Place in the oven and cook for 15 minutes until some of the liquid evaporates.
- Meanwhile, make the crumble. Add the flour, sugar and butter to a bowl, and using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Carefully remove the dish from the oven, scatter the crumble mixture over the apples and return to the oven for another 15 to 20 minutes or until the topping is golden and crisp.
- To serve, scoop the crumble into bowls, dollop a few tablespoons of lemon curd onto each, and scatter with fresh elderflowers, if using.
Gin and Tonic Apple Crumble with Elderflower Lemon Curd: A Weekend Baking Adventure
This weekend, I decided to try something a little different. I’m always looking for new recipes to add to my repertoire, and when I came across this Gin and Tonic Apple Crumble with Elderflower Lemon Curd, I knew I had to give it a go. The combination of tart apples, zesty lemon curd, and the subtle botanical notes of the gin sounded incredibly appealing, and I wasn't disappointed. It's the perfect dessert for a cozy weekend afternoon, especially when paired with a cup of tea or a glass of something a little stronger (perhaps a little more of that gin!).
The process was surprisingly straightforward. The lemon curd, while requiring a bit of careful whisking, was a joy to make. The creamy texture and bright, tangy flavor were a revelation. I loved the addition of elderflower – it added a delicate floral essence that perfectly balanced the tartness of the lemon and the sweetness of the apples. The crumble topping was incredibly easy to make, and the result was a delightfully crunchy, golden-brown crust. The gin and tonic infusion in the apple filling was a stroke of genius; it added a sophisticated depth of flavor that elevated the entire dessert to a new level.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the sweetness to your liking, and the choice of apples is entirely up to you. I opted for Granny Smith apples for their tartness, but any variety would work well. The elderflower extract is also optional; if you can't find it, a little elderflower cordial will do the trick, but keep an eye on the sweetness levels. I served my crumble warm, with a generous dollop of the leftover lemon curd and a sprinkle of fresh elderflowers, just as the recipe suggested. The contrast in textures and flavors was exquisite – the warm, comforting crumble paired perfectly with the cool, creamy curd. The subtle floral notes lingered on the palate long after the last bite, leaving a sense of lingering satisfaction.
This recipe is a keeper, for sure. It's elegant enough to impress guests, yet simple enough for a weeknight treat. The unique combination of flavors makes it a memorable dessert that’s perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is one I highly recommend trying. The balance of flavors is superb, and the result is a dessert that's both delicious and sophisticated. I found myself dreaming of the next time I could make it, perhaps with a different type of gin or a variation on the curd. The possibilities are truly endless!
The process of making this crumble was therapeutic in itself. The rhythmic whisking of the lemon curd, the satisfying crumble of the topping, and the warm aroma that filled the kitchen all created a sense of calm and contentment. It's a recipe that invites you to slow down, savour the process, and enjoy the simple pleasures of baking. The final product was a reward in itself, a testament to the magic that happens when simple ingredients are combined with care and attention.
And let's not forget the presentation! This crumble is just as beautiful to look at as it is to eat. The golden-brown crumble topping, the vibrant yellow curd, and the delicate pink elderflowers create a visual feast that's just as captivating as the taste. This is more than just a dessert; it's an experience. It's a way to connect with the simple joys of baking and to share a delicious treat with those you love. So go on, try it. You won't regret it!
