Apple Crumble with Firewater | Crumble de Maçã com Aguardente

Apple Crumble - Devaneios de Chocolate.JPG
Remember me?

Finally the weather has been really great for working and that’s why I’ve been away for some time. Didn’t have the opportunity to bake or try out new recipes, but that’s ok – I’m having a lot of fun with Backyard Tours this year!

The last thing I’ve made for us was apple crumble – a person needs a special treat once in a while! We have a bunch of apples waiting to be eaten and some of them are getting old; when that happens, I use them for my baking and cooking experiences. No wasting around here!

Apple crumble is originally from United Kingdom and became popular during the World War II. Doing crumble was an economic alternative to pies since it is used few ingredients.

Nowadays, there are two types of crumbles – the sweet ones and the savoury ones.The sweet version contains fruit – the most popular are apples, but others are used as berries, peaches, plums, etc. -, which are mixed with the crumble (a mixture of fat, flour and sugar). In the salty crumble, it is usually used meat, vegetables and some kind of sauce with cheese to substitute the sugar in the crumble.

Apple Crumble. Devaneios de Chocolate.JPG
Crumbles are warmed and served after-meal with cream or ice cream – and that way is, my friends, the right and only way to eat it!

In United States there are some similar desserts called crisp and in some recipes, Americans use broken cookies or cereals as toppings.

And now, here is my version – the Portuguese one. I’ve used a British recipe to guide me, but I had to add one of our drinks, the firewater – you can read about medronho firewater here or about Lourinhã firewater here, my two favourite ones!

It is used:

200 g of flour | farinha
150 g of butter at room temperature | manteiga à temperatura ambiente
150 g of brown sugar | açúcar amarelo
100 g of white sugar | açúcar branco
9 Apples | maçãs
1 Teacup of water | chávena de água
Firewater – I used the one from Lourinhã | aguardente q.b. Eu usei aguardente da Lourinhã

Peel the apples, take out the seeds and slice them.
Descasque as maçãs, retirando as sementes. Corte em fatias finas.

In a pan, add the sliced apples, the cup of water, the white sugar and the firewater – I used half of a cup as measure, but if you want it stronger, maybe a cup should be enough. Cook it about 10 to 15 minutes. Set aside for a while.
Numa panela, adicionar as fatias de maçã, a chávena de água, o açúcar branco e a aguardente – usei meia chávena como medida, mas se desejar um crumble mais forte e aromático, use uma chávena. Deixe cozinhar cerca de 10 a 15 minutos. Guarde.

Prepare the crumble. In a recipient, add the flour, the brown sugar and the butter at room temperature. With your fingers, smash the butter in the rest of the ingredients until you get something like wet sand.
Prepare o crumble. Num recipiente, misturar a farinha, o açúcar amarelo e a manteiga. Com os dedos, esfarelar tudo até obter algo como areia húmida.

In a ramekin, set the apples and the syrup in the bottom and sprinkle the crumble over it. If you want, you can add more sugar brown sugar to caramelize when melted. Take it to the oven (180ºC) and bake it for about 30 minutes, or until it is firm at touch and with a crispy look.
Em pequenos ramekins, colocar no fundo a maçã e o respectivo xarope e tapar com crumble. Se desejar, pode polvilhar mais açúcar amarelo para caramelizar. Levar ao forno pré-aquecido (180º C) e deixar cozer cerca de 30 minutos ou até ter um aspecto dourado e firme ao toque.

Devaneios de Chocolate - Apple Crumble with Firewater.JPG
Devaneios de Chocolate - Apple Crumble.JPG
You should try it out, but be sure to use high quality firewater. After all, if you’re doing something for you, you only wish to eat the best, right? 😉

Don’t know when I’ll return with new recipes, but I’ll definitely have to come up with something where I use the loads of egg whites I have in my fridge. Why’s that? I will explain it later. Until then, hope you’re having a beautiful day like it is here in Portugal!


Finalmente o tempo tem estado bom para trabalhar – tenho estado a divertir-me imenso com os Backyard Tours este ano!

Sendo que não tenho tido muito tempo para brincar na cozinha, a última coisa que preparei para nós foi um crumble de maçã – de vez em quando uma pessoa merece um miminho! Tínhamos umas quantas maçãs velhas e a precisarem de serem comidas; quando isso acontece, uso-as para a minha pastelaria ou experiências gastronómicas. Cá em casa não se desperdiça nada!

O crumble de maçã é original do Reino Unido e tornou-se muito popular durante a Segunda Guerra Mundial. Era algo económico de se fazer e, também, uma alternativa às tartes, já que os crumbles levam muito poucos ingredientes.

Nos dias de hoje existem imensas variedades de crumbles – os doces e os salgados. A versão doce leva fruta – sendo as maçãs as mais populares -, como bagas, pêssegos, ameixas, etc. Estas são misturadas com o crumble – uma mistura de gordura, farinha e açúcar. Na versão salgada, é geralmente usada carne, vegetais e algum tipo de molho com queijo para substituir o açúcar.

Podem ser aquecidos e servidos depois de uma refeição com natas ou gelado – que, para mim, é a única maneira de se comer!

Nos Estados Unidos existem sobremesas semelhantes de nome “crisp” e nalgumas, os Americanos usam bolachas ou cereais como cobertura.

E agora fica aqui a minha versão Portuguesa, pela qual usei uma receita Britânica para me guiar, mas adicionei uma das nossas bebidas – aguardente da Lourinhã.

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6 thoughts on “Apple Crumble with Firewater | Crumble de Maçã com Aguardente

    1. Nice to hear from you C.! 😀 You’re always welcome to come back. We would love to have a glass of wine with you two!
      Hope you’re both happy and healthy! 😉
      Big kiss and hug for you and D.

      Like

    1. We can say that firewater is a brandy 🙂
      In Portuguese, we call firewater “aguardente”. The word “agua” means water and “ardente”, burning. So, aguardente is literally “burning water”.
      They are strong alcoholic beverages obtained by fermentation and later distillation of vegetable or fruits.
      The most famous ones in Portugal are made from grapes or medronho (fruit of the Strawberry Tree).
      Did this information helped you?

      Like

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