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.
![A bowl of apple crumble with French vanilla icecream A bowl of apple crumble with French vanilla icecream](https://kats-garden.nz/wp-content/uploads/2023/04/apple-crumble-1.jpg)
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.
Ingredients:
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
Directions:
- 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.
Sounds delicious. Will have to try this one