In late March, we went apple picking. We went to pick apples and I think we went little nuts.One thing you must know about PYO, short for Pick Your Own is that - It Is Hard To Stop! There is just something about being in the midst of nature's bounty with trees heaving under the weight of fresh ready-to-pick fruit that skews your perspective and warps your sense of quantity. Suddenly 15 kilos of apples for two medium-sized adults and two tiny fussy beings isn't a lot at all.
One of the first things I baked, after we lugged four bags of mixed apples home, was Apple Crumble. Honest to good, old-fashioned, buttery, golden apple crumble. I have been baking this crumble for ten years and it never grows old. It used to be quite popular on my old food site and I deemed it was finally time to share it here as well. I like to bake this in what seems to be a vintage Lemon Meringue Pie dish - ironic, I know! But it works for me. A pie dish is really great because this crumble is essentially an open pie. Originally baked with granny smiths, I bake it with whatever variety of apples I have on hand, even mixing varieties on occasion.
There is something wonderfully vintage about crumbles. The way they are unadorned and almost peasant-like in appearance and preparation. It makes me wax lyrical of simpler days, of cozy spaces and warm homes. I still believe that one of the greatest pleasures of life is for loved ones to gather around a big bowl of something warm, spoons in eager hands, the clatter of plates, and a crescendo of incessant chatter and laughs. This apple crumble embodies that bowl of something warm, something sweet, a bowl meant for sharing
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For The Filling
- 450 g apples, peeled, cored and cut into 1cm pieces
- 1 tablespoon plain flour, or spelt flour
- 1 teaspoon ground cinnamon
- 50 g brown sugar, or rapadura sugar
For The Crumble
- a pinch of salt
- a pinch of ground nutmeg
- 150 g plain flour, or spelt flour
- 110 g unsalted butter, softened
- 80 g brown sugar, or rapadura sugar
- Preheat oven to 180°C. Butter a 9 inch ovenproof dish.
To Make The Filling
- Place fruit in a large bowl. Sprinkle with sugar, flour and cinnamon. Mix well with a spoon and set aside while you make the crumble.
To Make The Crumble
- Place flour, salt, nutmeg and sugar in a large bowl and mix well. Take a little butter at a time and rub into the flour and sugar mixture. Keep rubbing until all the butter is used up and the mixture resembles breadcrumbs.
- Spoon fruit mixture into the bottom of the dish. Sprinkle crumble on top. Bake for 30 to 40 minutes until top is golden.
- Serve warm with clotted cream or vanilla ice cream.