Apple Crumble

The last few days have been a lot chillier here in Auckland. Time has snapped back one hour and the autumn rains have started. Despite rugging up in my deliciously warm shearling jacket and winter boots, I have still managed to catch the sniffles. One of the things that has been helping me feel better, alongside cuddles on the couch and watching lots of Antiques Roadshow, is bowls of apple crumble. It’s the ultimate comfort food – working well at breakfast, lunch, and dinner time.
Photo by inner_sea

Apple Crumble

The recipe is from my friend Leon. He says that personally he always doubles the crumb mixture, but I have made it both ways and it is fine. It really depends what ingredients you have on hand – it truly is a ‘throw-it-together’ recipe it). And on that note, it works a treat with berries or peaches thrown in with the apples.

For the apples:
6-8 apples (of any variety)
2 Tbsp. brown sugar
¼ cup of water

For the crumble:
1 cup caster sugar
1 cup all-purpose flour
½ cup of melted butter
1 tsp. cinnamon
½ tsp ginger – optional

Preheat the oven to 180C/350F. Peel and core the apples, chopping the flesh into large chunks. Then boil with brown sugar and a little water until you reach the desired consistency – softened but still solid.

In another bowl, coarsely mix the melted butter together with flour, caster sugar and cinnamon to make crumble.

Put the apples in an oven proof dish, and then spoon the crumble evenly on top. Cook the crumble at 180C for about 40 minutes, until the top is golden brown. Serve warm, or at room temperature, with a helping of ice-cream or thick yoghurt if you please.

Yield: 6 hearty servings

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