Apple crumble

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LONDON – I’ve never been one to enjoy biting into an apple. It always makes the hair on my neck stand up. But I do enjoy the occasional golden delicious variety. However, when it comes to baking with apples, I’m a big fan.

One of my favourite recipes is apple crumble. It smells so great when it’s being prepared in the kitchen and it tastes so good. Here’s a recipe I’ve used since my varsity days. So simple.

Apple crumble

2 cans of apples (I prefer the tinned kind because they’re soaked in their juices and bake nicely)

pinch of salt

2 tbl butter, melted

1-2 tsp cinnamon

some cloves, whole

1 cup and 2 tbl sugar (I like to use a brown sugar)

1 cup oats

1 cup flour

1 cup butter

  • First, grease a baking tin. I typically use a lasagne dish. Preheat the oven to 180 C.
  • Pour the apples into a bowl and mix with cinnamon, cloves, salt, 2 tbl sugar and 2 tbl melted butter
  • Pour the apples into the lasagne dish
  • Mix the flour, oats, remaining sugar and butter till it resembles chunky crumbs.
  • Spoon this over the apples
  • Bake for up to 1 hour or until the top is golden and crisp.
  • Best served with vanilla ice cream or double thick cream

What else are apples good for?

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6 thoughts on “Apple crumble

  1. In our French restaurant I made all kinds of desserts from creme brulee to Grand Marnier Souffle. I was mad for our plum walnut tart – but my personal favorite was and still is fruit crumbles. Rhubarb is in season now so I’m making that kind of crumble. But apple crumble with Chantilly Cream is number one in my book. Virginia

      • It is fabulous. You add a little cornstarch to thicken the rhubarb but NO sugar. It is the contrast between the pucker taste of the rhubarb and the sweet crumble that makes it so divine. You’ll love it!! V.(by the way I always make a double recipe of the topping and freeze half – that way I can make a dessert in minutes.)

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