Apple crumble

Sunday supper time and what better way to complete a Shepherds Pie supper than with a crumble?  I know, it's a hard combination to beat.

I had a stack of apples lurking at the back of the fridge starting to look in need of either a good rubbing with Oil of Ulay to rescue them from wrinkle-dom or, failing that, cooking.

Apples peeled, chopped into big chunks and dropped into acidulated water to stop them from browning, they were then put into the bottom of a deep sided dish.  I like having a roughly 50% apple and 50% crumble topping balance when its raw.   It all cooks down into the right balance at the end.

 

Chuck the apple chunks into the bottom of the pan straight from its water so it takes some with it. Sprinkle with a tablespoon of sugar, some vanilla extract, a few bits of butter and a good sprinkle of ground mixed spice.  

Crumble mix - 180g cold butter, 300g plain flour, 1 cup of brown caster sugar.  In this version I took out a tablespoon of flour and replaced it with rolled oats.  Put butter and flour/oats into the mixer bowl and mix together until gathered into breadcrumb sized pieces.  Add sugar, stir together and then spread evenly over the top of the apples.

Bake at 180c for about 3/4 of an hour or until the top is golden, ideally with sticky bits up the side where the apple mix has seeped up the sides and gone all caramelly.  

Consumed with vanilla ice-cream.  

Comments

[pommiefoodie]

You know 50/50 is a good mix but for me it's all about the crumble...and the cream. I've been known to give the fruity goodness to Himself and ladle out just the crumble for me. Hidden under the cream, who would know?