It’s been a great year for apples in our garden. And now we have an abundance on our ground. But these aren’t destined for the worms, there’s still enough to salvage for a crumble or two.
What makes this crumble so delicious is that it uses sweet, juicy very ripe apples, so doesn’t have that slightly tart flavour of cooking apples.
1kg Windfall apples, sliced (carefully removing the worms and cutting out the bad bits)
20g Sugar (soft brown gives a lovely richness to the flavour)
1 teaspoon of Cinnamon
1 x clove
1 Tablespoon water, just to get it started
200g Flour (I use Dove Farm Gluten Free)
75 g Brown Sugar
75 g Butter
3 Tablespoons Rolled Coats
1 Teaspoon Cinnamon
2 x Tablespoons gently toasted Pecans, crumbled (optional)
Place sliced apples in a saucepan along with sugar and spices and cook gently until apples are beautifully soft and not too mushy.
Rub butter and flour between your fingers in a bowl until it resembles breadcrumbs. Add sugar, oats and cinnamon (and pecans if you’re adding them too, I give mine a good bash in a plastic bag with a rolling pin, great for getting rid of aggression too...but don't get too carried away or you'll end up with pecan flour), again with your fingers, rub until combined,
Placed cooked apples in a pie dish and add crumble topping. Bake in a preheated oven at 180C for 30-40 minutes, or until golden brown on top. Serve with ice cream, cream or both. I've served mine on Fliff's lovely Lace Tea Set, available online.