Apple crumble

I really don’t like fresh apples. My family usually refrigerated them and biting into them would send shooting bolts of pain in my front teeth.

So just about the only way I’d eat apples is after they’ve been cooked. Apple pie, strudel, tart, cake, stewed apples, and apple sauce are all yummy-licious in my book, but apple crumble tops that list.

So here’s a little sweet treat – apple crumble with a nuttier crunch.

Serves 8

INGREDIENTS

Apple filling
  • 7 large apples, peeled and roughly sliced
  • 1/4 cup dark brown sugar
  • 1 tsp cinnamon (ground)
Crumble topping
  • 1 cup plain flour
  • 3/4 cup (packed) dark brown sugar
  • 1 cup rolled oats
  • 1 cup chopped walnuts (or macadamia/walnuts/almond) (optional)
  • 3/4 cup coconut
  • 1 tbsp cinnamon (ground)
  • 2 tsp nutmeg (ground)
  • 2/3 cup butter (melted)
  • 2 tsp vanilla essence

DIRECTIONS

  1. Preheat the oven at 180°C.
     

  2. Place apples in large saucepan and cover with water. Simmer covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well.
  3.  

  4. Toss the apples with brown sugar and cinnamon.
  5.  

  6. For the crumble topping, combine the flour, brown sugar, rolled oats, nuts, coconut, cinnamon and nutmeg in a large bowl.
  7.  

  8. Melt butter and add vanilla essence, stirring it through.
  9.  

  10. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
  11.  

  12. Evenly spread apple mix in medium casserole dish. Spread crumble mix over top of apple. Bake for 30-40minutes, or until crumble topping is slightly browned.
  13.  

  14. Serve warm with vanilla ice-cream, cream or custard.
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