I know that it’s Thanksgiving this week, and every post is supposed to be about pumpkin, turkey or cranberries, but to be completely honest with you, I’m a bit over it all. Maybe it’s because we don’t have Thanksgiving and all the tradition that comes with it, so I can’t get excited over the fifteenth stuffing recipe I see today. Maybe I’m just a Thanksgiving scrooge. All I’m saying is I’ll be glad to see the last of the leftover turkey recipes next week.
That being said, I’m a bit of a hypocrite, because with today’s recipe I’m jumping straight onto the autumn bandwagon. I’m not bothered by turkey and cranberries, but I do love me some apples! And this Apple Crumble recipe would have to be my favourite.
This recipe reminds me of my childhood. It was apple crumble, made by our family friend Deb, that converted me from a chocolate, ice cream and cake-loving 10 year old, to a fruit dessert fiend. Every time we went to Deb’s house, I would cross all my fingers and toes that she had made an apple crumble for dessert. And when I discovered that she had, it took all my willpower to take a normal-sized scoop rather than the entire dish. My love for fruit desserts was born and nurtured in Deb’s house.
I know that apple crumble is sometimes known as a crisp. At some point one contained oats and one didn’t, but from my (extensive) Google-ing, it seems the two names are interchangeable these days. This recipe doesn’t contain any oats and though it isn’t exactly the same as Deb’s, it’s pretty tasty in it’s own right. It’s got tartness from the apples and sweetness from the crumble topping. And there’s no skimping on the topping either. Every bite deserves a good dose of crumble, am I right or am I right?
Prep Time: 15 minutes
Cooking Time: 35 minutes
1 kg (about 5-6 large) Bramley or Granny Smith apples, cored, peeled and quartered (other types of cooking apples can be substituted if preferred)
¼ cup caster sugar
¼ cup water
1¼ cup plain flour
⅔ cup brown sugar
160g butter, chopped, plus extra for greasing
1 tsp ground cinnamon
- Preheat over to 180°C/350°F/Gas Mark 4. Place apple quarters in a large saucepan with caster sugar and water and stir to coat. Cook over low heat for 12-15 minutes, stirring occasionally, until apples are just softening and some have started to break down.
- While apples are cooking, grease a 23cm round, deep casserole dish or similar (I used a 23cm diameter, 9cm deep, 2.5L Pyrex dish) with butter. Prepare crumble topping. In a large bowl, use your fingers or a pastry cutter to combine plain flour, brown sugar, butter and ground cinnamon, until it resembles coarse crumbs with a few larger lumps of butter.
- When apples have finished cooking, drain, then carefully spoon them into prepared dish, and sprinkle crumble topping evenly over the top. Bake for approx. 25 minutes, until topping has turned a golden brown colour. Serve warm or cold with ice cream, custard, cream or your favourite sauce.