A seat by the fire, a good book in hand, and cup of tea brewing... what else is missing? How about a slice of warm apple crumble, with a dollop of cream.
Apple crumble has been a staple in our family for as long as I can remember, the perfect way to use up the abundance of apples that the winter months bring, and to satisfy your sweet tooth whist also getting in your 5 plus a day. Battered, bruised, cracked, blemished - this recipe is a great way to use up the 'odd ones' from each years harvest.
In this recipe we use a mixture of both cooked and uncooked apples in the filling, the uncooked apples will soften when the crumble bakes, but the mixture of softer and harder apples will give the crumble a nice texture. We have also added a touch of citrus, which compliments the sweetness of the
Apple CrumbleServes 6
- 4 Large Braeburn Apples
- 2 tablespoons runny honey
- The juice of 1/2 a lemon
- ½ cup brown sugar
- ¾ cup fine rolled oats
- ½ cup desiccated coconut
- ¾ cup standard flour
- 100g butter diced
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
Preheat oven to 180 deg C and slightly butter the base and sides of a backing dish.
Peel all 4 apples. Dice 1/2 of your apples into small pieces and place into a sauce pan with the honey, lemon and 2 tablespoons of water. Cook until the apple becomes soft.
- Finely chop the other 1/2 of the apples into even small pieces. Pop these aside until the first 1/2 of the apples have cooked down, then mix the two together and put in your baking dish.
Combine brown sugar, rolled oats, coconut, butter, cinnamon and baking powder in a bowl. Rub the butter into the mixture with your finger tips, until it resembles breadcrumbs. Spoon a little into the apple mixture and mix gently (This makes the crumble extra cakey), then spoon the rest of the crumble topping over the apple mixture.
Bake until the topping is golden and crunchy, 30-40 minutes.
Serve crumble with yoghurt, ice-cream or whipped cream.