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February 26, 2012

Apple Crumble

Floury apples. I don’t understand them. I don’t understand how they are still sold in stores. I don’t understand why people still buy them, planning to eat them… for fun.

One of my housemates recently got hoodwinked into buying a pack of “sweet and crunchy” red apples only to find that the texture was a combination between sponge and sand.

Not fit for the lunch box, we decided to find a purpose for the apples. we decided that if you can get past the sif texture to the timeless ripe- apple taste, you're still the winner. 

When life throws you floury apples- make apple crumble.

Humble crumble

Yes. The 70's are back. We moved into a fully furnished house and it came with these period petal glasses. We love them so don't laugh. 

You can use this basic crumble recipe to top all sorts of baked fruit dishes.

  • 12 small apples, peeled , seeds removed and quartered
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 cup flour
  • ¼ cold butter, grated
  • ¼ cup sugar 
  • 5ml cinnamon
  • 1 tablespoon brandy (optional)
  1. Preheat the oven to 180C
  2. Heat the butter in medium saucepan, sauté the apples with the brown sugar until caramelised. Add ½ cup water, pop the lid on and simmer for about 5 minutes until the apples are a just tender; there should be a bit of moisture left over.  Add the cinnamon. Also, add a dash of brandy at this stage if you’re feeling lavish.
  3. Meanwhile, make the crumble by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar.
  4. Turn the apple mixture into a shallow baking dish (the kind you would use for lasagna) and sprinkle the crumble mixture over.
  5. Bake for about 30 minutes until the crumble is starting to brown on top.
  6. Serve with a dribble of fresh cream, or with custard. 
Comfort Is: Hot and sweet.

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