Alison Holst's Apple Crumble
It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie.
It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie. Leftovers, warmed in the microwave oven, and eaten with yogurt, make a good breakfast. I grate the apples, skin and all, instead of peeling, then slicing the fruit. It gives a 'fresher flavour' to the crumble.
Ingredients
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 3/4 cup sugar
- 75g butter
- 1/2 cup rolled oats
- 4 medium-sized apples
Instructions
- 1.
Measure the flour, spices and sugar in a medium-sized bowl or food processor.
- 2.
Cut or rub in the butter until crumbly, then add the rolled oats.
- 3.
Grate the unpeeled apples into a shallow medium-sized ovenware dish.
- 4.
Sprinkle the crumble topping evenly over them.
- 5.
Bake at 190°C for 45 minutes, until the topping is golden brown.
Serve hot or warm with cream or ice-cream.
