Apple Crumble Recipe
This warming fruit dessert is quick and easy to make. Don't like the crumble topping to go soggy so apple layer is moist but not watery. If you prefer, you can use brown sugar in the topping instead of white sugar. Serve crumble with vanilla ice cream, whipped cream and/or custard.
Serves 6.
4 medium apples (we used Granny Smith apples)
40ml (2 tablespoons) water
38g (2 tablespoons) sugar
Topping
75g (1/2 cup) plain flour
60g (3 tablespoons + 1 teaspoon) caster sugar
60g (scant 1/2 cup) finely chopped pecans or almonds
60g butter, chopped
Peel and core apples. Chop apples into eighths then cut each eighth in half. You should have about 450g of peeled, chopped apple.
Place apple, water and sugar in a large saucepan; cover and bring to the boil. Reduce heat so that the mixture is rapidly simmering. Simmer for about 10-12 minutes, or until apples are just soft.
Spoon cooked apple into a shallow ovenproof dish with a capacity of at least 1 litre (4 cups). We use a pie plate that measures 22.5cm across the top and 20cm across the bottom.
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Mix flour, caster sugar and nuts together in a large bowl. Using your fingertips, rub the butter into the flour mixture until well combined.
Sprinkle topping over apple.
Bake for about 25 minutes, until topping is lightly browned. Serve hot or warm.
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