After the apple harvest a few weeks ago, we’ve got a lot of apples in the fridge.
One of our favourite ways to use our apples is in a quick apple crumble. I love this recipe because of the caramel crust formed by the brown sugar and cornflour mixture. It goes great with French vanilla ice cream or an unsweetened Greek yoghurt.
I’ve discovered that our Cox’s Orange Pippin apples boil down to a pulp, while the Calville Blanc d’Hiver keep their ‘chunkiness’. That means a combination of both varieties creates the best crumble.
The amount of white sugar you add is up to your own tastes (and your apples). The caramel topping adds a lot of ‘sweet’, so feel free to tone down the sugar in the crumble mix if you prefer the tartness of the apple to shine.
3-4 apples – peeled, cored, diced
½ tsp cinnamon
½ tsp ginger
½ cup flour
1 tsp baking powder
½ cup rolled oats
¼-½ cup white sugar (depending on how sweet you’d like it)
75g melted butter
¼ cup brown sugar
½ Tbsp cornflour
¼ cup boiling water
- Place fruit in the bottom of a 15 x 20cm baking dish.
- Sprinkle fruit with cinnamon, ginger, and 2-3 tsp of the white sugar. Mix well so fruit is evenly covered with sugar and spices.
- Combine flour, baking powder, rolled oats, melted butter, and the rest of the white sugar in a separate bowl. Spread over the fruit mixture.
- Mix brown sugar and cornflour until evenly blended. Sprinkle evenly over crumble mixture.
- Finally, pour hot water over the back of a spoon to wet down the brown sugar mixture.
- Bake at 180ºC for 45 minutes.