Posted by: Joan Spiller | May 28, 2010

Apple Crumble – Recipe


So this one is for my big brudder, Richard: Joan’s apple crumble recipe!

3c granny smith (or any cooking) apples. 
Ideally you want tree ripened so they’re sweet. If not ripe or sweet apples, add in 1T sugar* for each apple after you’ve cooked them.

Peel the grannies, cut into chunks and cook til tender in 2T apple juice. You do not want pulp, you want a mix of soft apple and chunky bits at this point. Should take all of 5 mins max. on high.

Add 1tsp cinnamon (and sugar if ness, as per above*) and set aside.

In a separate bowl, mix together:

1/2 c white plain flour
1/2c white sugar
1/2c soft butter – ideally unsalted

DO NOT SKIMP ON THE BUTTER – it’s not as nice, trust me. You do the math: you get all of 2T of butter per person and this IS a pudding after all! Hardly extravagant 😉

Use a knife and cut the butter thru’ the flour and sugar til it resembles fine breadcrumbs. Personally, I like to leave a few large bits of crumble and some smaller bits – for a nice “textural experience”. If you love cinnamon, you could add 1/2t to the flour mix before adding the butter.

Put the apple mix into an oven proof dish.

Scatter the topping over the apples and bake in a med (180 deg) oven ’til golden and bubbling.

This will go from golden to burnt in a heart beat so don’t get distracted.

Serve with runny custard and cream or vanilla ice cream..

Now ante up with the basil tomato risotto recipe Richard!!

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