How to use up your apples with this all purpose crumble recipe. The topping is cooked off prior to serving and then crumbled, used to cover the stewed fruit for a crunchy texture !
Ingredients 1.5kg cooking apples
½ lemon, juice only
100g light muscovado sugar, or dark sugar substitute
For the CRUMBLE topping
75g plain flour
75g porridge oats
150g light muscovado sugar
150g macadamia nuts roughly chopped
100g softened butter
Method Preheat the oven to 180C or (160C fan).
Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole dish with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 15 minutes, or until the apple is tender but has not fallen to a pulp.
Put the dry crumble topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
Stir to break up the crumble and sprinkle over the hot apple to serve.
ENJOY ! Time to eat .... let us know what your fave crumble is !