Senna Janssen, a PhD candidate in Agrotechnology and Food Sciences You encounter all the flavours of the world in our WUR community. Senna Janssen, a PhD candidate in Agrotechnology and Food Sciences who recently won the Great WUR Bake Off, shares her recipe for a mango apple crumble pie.
Baking is one of my passions and I like to design new recipes. Here, I’ve made a variation of the traditional Dutch apple pie for you.’
Ingredients
Dough
- 300g self-rising flour
- 200g butter (at room temperature)
- 100g white caster sugar
- Half an egg
- Pinch of salt
Fruit filling
- 6-7 apples
- 1 ripe mango
- 250g deep-frozen mango
- 1 tbsp lemon juice
- 30g caster sugar
- 1 tbsp corn flour
- 120g dried cranberries
Crumble
- 75g butter (cold)
- 75g brown cane sugar
- 75g almond flour
- 105g wheat flour
- 1 tbsp custard powder
- 30g sliced almonds
- Pinch of salt
Preparation
Dough
- Mix butter, sugar and salt, add the egg and flour and mix.
- Knead to a dough.
- Put the dough in the fridge for 30 min and pre-heat oven to 180C.
- Roll out the dough into a sheet 0.5cm thick.
- Cover the bottom and sides of a baking tin (24cm diameter) with the dough.
- Spread 1 to 2 spoonfuls of custard on the bottom.
Mango compote
- Defrost the frozen mango and heat it in a pan with the sugar and lemon juice. Blend the mixture to a puree.
- Take a bit of the puree and mix in the corn flour, add to the pan and heat until the puree thickens.
- Chop the fresh ripe mango into small pieces, add to the puree and heat for 2 minutes.
- Let the mango puree cool.
- Soak cranberries in warm water for 10 minutes and then strain the water.
Filling
- Fill the baking tin with layers of apples, mango compote and cranberries.
Crumble
- Mix the caster sugar, almond flour, flour, custard powder and salt. Cut the butter into small cubes.
- Knead the butter into the dry mixture with your fingers until it gets crumbly. Add the sliced almonds.
- Divide crumble over the fruit filling.
- Bake at 180/160C for 60 minutes until golden brown.
