Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 lb (450g) Pork Sausage, removed from casings
  • 1 large Onion, finely chopped (approx. 150g)
  • 2 medium Apples (such as Braeburn or Gala), peeled, cored and diced (approx. 300g)
  • 2 cloves Garlic, minced
  • 2 tbsp (30ml) All-Purpose Flour (Plain Flour)
  • 1 cup (240ml) Chicken Broth (Chicken Stock)
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1 tsp (5ml) Dried Thyme
  • 1/2 tsp (2.5ml) Dried Sage
  • Salt and Black Pepper to taste
  • 2 tbsp (30g) Fresh Parsley, chopped
  • 1 1/2 cups (190g) All-Purpose Flour (Plain Flour)
  • 1/2 cup (115g, 1 stick) Cold Unsalted Butter, cubed
  • 1 cup (100g) Sharp Cheddar Cheese, grated
  • 2 tbsp (10g) Fresh Chives, chopped
  • 2 tbsp (10g) Fresh Thyme Leaves, chopped
  • 1/4 tsp (1.25ml) Salt
  • 3-5 tbsp (45-75ml) Ice Water

Instructions:

  1. Heat olive oil in a large skillet. Brown the sausage, breaking it up with a spoon. Remove sausage and set aside.
  2. Add onion and apple to the skillet and cook until softened. Add garlic and cook until fragrant.
  3. Sprinkle flour over the apple and onion mixture and cook for 1 minute.
  4. Gradually whisk in chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
  5. Return sausage to the skillet. Add thyme, sage, salt, and pepper. Simmer until thickened. Stir in parsley.
  6. In a mixing bowl, combine flour, cold butter, cheddar cheese, chives, thyme, and salt. Cut the butter into the flour mixture using a pastry blender (or your fingertips) until the mixture resembles coarse crumbs.
  7. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Don't overmix!
  8. Pour the sausage and apple filling into the pie dish. Sprinkle the crumble topping evenly over the filling.
  9. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
  10. Let cool for at least 10 minutes before serving.