A hearty apple crumble never goes amiss, especially after a rainy relaxing weekend spent at home. Last time I visited my family I was blessed to be given more apples than I knew what to do with. Finally, I have got through them (after making apple sauce for pork, stewing a whole bunch for winter and having an apple a day for approximately the last fortnight) with the finale being a good ol’ crumble.
This recipe is delicious – the apple is soft and sweet, and the topping is crunchy, golden and goes so well with a scoop of ice-cream or yogurt on the side.
- 7 apples (or 5 apples and 6 stems of rhubarb), peeled, cored and chopped
- 1/3 c caster sugar (can substitute normal sugar if necessary)
- 1 t ground cinnamon
- 2 t plain flour
- 1 c rolled oats
- 1/2 c plain flour, extra
- 1/2 c firmly packed brown sugar
- 80 g butter, chilled, chopped
- 1/4 c coconut threads
- 180°C. Place apple, caster sugar, cinnamon and 2 tablespoons of water in a large pot. Cover and cook for 5 minutes. If using rhubarb, add it once the apple has started to soften, along withe flour (If rhubarb isn’t being used, just add the flour). Cook for another 5 – 10 minutes, until soft.
- Transfer to an oven proof baking dish.
- In a bowl, combine the oats, additional flour and brown sugar. Add butter and use your fingers to rub into the mixture until it resembles coarse crumbs. Add the coconut.
- Spread over the apple mixture and bake in the oven for 30 minutes or until golden.