I think the world is split between summer people and winter people, and I am definitely a Winter Girl.
Part of the reason I get excited as the days get shorter is because I get to start making all my cold-weather-favourites again. There’s nothing like steaming plates of Irish Stew and Shepard’s Pie to warm the soul as the snow falls outside.
One of my absolute favourite deserts of all time has to be Apple Crumble. Simple but delicious, there’s just something about the spiced apple, delicious carmelisation and crispy topping that really satisfies the tastebuds.
The recipe below is an amalgamation of dozens I’ve come across over the years, including my Mom’s. I’ve finally found a balance between a dense topping and thick apple sauce that I’m happy to share with the world. It’s delightfully simple, so give it a try!
- 4 – 5 Sour green apples. I like Granny Smith, but any type should be fine.
- 80g (1/3 cup*) Brown sugar
- 1.5 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tblsp Flour
- 300g (2 cups) Flour
- 175g (3/4 cup) Brown sugar
- 200g (7/8 cup) Butter or margarine
Now, prepare the fruit. Peel and core each apple before dicing into the equal-ish pieces. Place in a bowl and add the brown sugar, cinnamon, nutmeg, and flour and mix well with a spoon. Ensure each apple piece is coated and tip carefully into the ungreased baking dish.
Put the fruit mixture aside and begin making the crumble. Place the flour and sugar in a bowl and stir together, removing any lumps. A little at a time, add the margarine (or butter, depending on your taste – a quick survey shows I’m the only one who prefer margarine) and rub into the dry ingredients with your fingertips. Continue rubbing in until the mixture looks like breadcrumbs.
Now, go back to your apple mixture. You should see a change in the texture – juice will have collected at the bottom and the sugar will look sticky and delicious. Sprinkle the crumble mixture on top and level it out across the apple.
Pop the dish into the pre-heated oven and allow to bake for roughly 40 minutes. Look out for a golden surface and juice bubbling through the crumble.
Et voilá! Serve straight from the oven with cream or ice cream and enjoy!
*I know Americans and Canadians use cup measurements while baking, so I’ve added them – but as a disclaimer, I’ve never baked this using the cup method, and would advise using weighing scales for best results.