Simple food does not always mean quick to prepare, cook and serve. Simple food for me, is a celebration of natural flavours, seasonal produce, a lack of artifice and loads of love. This apple crumble takes some time to prepare – the apples are peeled, cored and sliced by hand before gently stewing – but the result is worth the time it takes. Granny Smith apples are the best choice with their tartness a real asset when made into a crumble, with its crunchy, sweet topping. There are most likely hundreds of crumble recipes, but this one is our family’s favourite. No rolled oats, no cinnamon, no almonds; just butter, flour, brown sugar and vanilla. With autumn weather bringing cool, crisp mornings, and the daylight hours shortening, the season for warm puddings is at hand. There would be a riot at our place if apple crumble was not accompanied by custard, but it’s also great with just a bit of cream or vanilla ice cream.
1 kg Granny Smith apples
juice of 1 lemon
1/3 cup sugar
1/4 cup water
100 g chilled butter, cut into small cubes
3/4 cup self-raising flour
1/2 cup brown sugar
1 teaspoon vanilla
To make the apples, peel, core and slice each apple into 8 pieces. Place in a medium saucepan with the lemon juice, sugar and water and simmer gently for about 8 – 10 minutes, or until the apples are soft but some still hold their shape. Put into a shallow, ovenproof dish. I use a rectangular enamel dish I picked up somewhere and I love its old-fashioned look. When the apples are done, preheat the oven to 180 C.
To make the crumble, place all the ingredients into a food processor and process until the mixture looks like fine breadcrumbs. Spread the topping over the apples and place in the oven for 25 – 30 minutes, until the crumble topping is golden brown and crisp. Apple crumble is best served straight from the oven, but is also very good when warm.
LOOKS YUMMY .GREAT JOB AND THANK YOU SHARING WITH US YOUR RECIPES 🙂
Yum the ultimate comfort food!