While Spring is technically just around the corner here in Adelaide it’s still really cold. After a pleasant couple of days early this week Thursday and Friday are still looking chilly so it’s not too late to think about making an apple crumble.
This is the easiest of desserts to make. For the two of us, and using a small pie dish, I peeled and quite coarsely sliced 2 Granny Smith apples – let’s say I cut them into eighths. I put them in a pan on low heat, with a splash of water, a scant tablespoon of caster sugar and half a cinnamon stick. I then walked away and ended up doing a pile of other things and when I remembered that I had apples on the stove they were almost at puree stage. Oops! Perhaps don’t cook yours quite so long. Really you just want to soften them a bit but have them retaining their shape.
I put my puree in the pie dish, no greasing required, and topped it with a layer of finely sliced Granny Smith (to ensure the finished product had some texture).
For the crumble I used 100g plain flour, 25g caster sugar and 50g of unsalted butter. You have no choice with crumble but to make it by hand as you do not want it too fine and you also don’t want it too homogenous: a few chunks here and there are a good thing. So work the crumble mixture by hand until the butter is mostly all incorporated – a few small bits here and there is fine. Overall, the mixture should resemble coarse sand.
Spread the crumble over the apples. Don’t press it down to form a hard crust (that’s called pastry and you’ve done it wrongly!). Bake in an oven preheated to 200°C (conv) for 40 minutes or until the crumble starts to turn golden.
Serve hot or warm, with cream, ice cream or custard.