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Winter Warmer – Apple Crumble

In cold and miserable weather, it’s hard to say no to a delicious apple crumble! The humble crumble gained popularity during World War II when rations made it difficult to make pastry. Since then it’s hung around and you’ll even find savoury versions with a cheesy crumble topping. And the best thing about an apple crumble, you’re likely to have all the ingredients in the pantry!

Apple Crumble

This crumble uses fresh fruit, and it makes a big difference. Sure you can grab a tin of pie apple from Coles, but fresh fruit has full flavour and you can choose how much mush is in your crumble. Choose firm and juicy Granny Smith apples. If you can’t get Granny Smith, leave the brown sugar out when you’re making your filling.


Sweet Magazine - Apple Crumble

For the Filling

8 Granny Smith Apples Рpeeled, cored and cubed.
60g of Butter
2 tbsp Brown Sugar
1 tsp Vanilla Bean Paste
1 1/2tsp Ground Cinnamon

Add your butter, brown sugar, vanilla bean paste and ground cinnamon to a saucepan over medium-low heat. Allow the butter to melt and heat before adding apples. Cook stirring occasionally until the apples are not quite as soft as you’d like them. Take off the heat and cover while you make the crumble – it will finish cooking in the oven.

Make the Crumble

150g Plain Flour
150g Brown Sugar
150g Cold Butter, Chopped
75g Rolled Oats
50g Whole Walnuts

Add the flour, sugar, oats and butter to a bowl and use your finger tips to rub the butter into the dry ingredients. Only use your fingertips, using your whole hands will melt the butter which will stop the crumble from being crumbley and make it more cakey.

Crush the walnuts in your hand and mix through the crumble base.

Pour your apple filling into a baking dish and top with the crumble. Don’t be tempted to double this crumble – it’s a generous serving!

Bake at about 180 degrees celcius for 20 minutes or until golden and the apple mix is bubbling away underneath it’s crumble crust.

Serve with big dollop of ice cream and enjoy!

 

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