Apple crumble (apple crisp)
This apple crumble (apple crisp) is a family favourite. The cinnamon gives wonderful warm and contrast the tang of the apples and crunch of the coconut and oat topping.
- 2.3 lbs (1kg) apples approx, 9 small apples
- 1 teaspoon ground cinnamon
- ¼ tablespoon whole cloves
- 2 tablespoons castor sugar (optional
- 1 cup (100gms) rolled oates
- 1 cup (75gms) desiccated coconut
- ¼ cup (55gms) castor sugar
- 1 stick (½ cup or 113 gms) salted butter
To make the apple filling
Peel, core and dice the apples
Add to a small saucepan with a lid, along with cinnamon, cloves and a splash of water
Simmer with the lid on, checking and stirring frequently until apples are soft and just starting to come apart. You don't want the apples to boil dry but you also don't want them to wet. Mash, leaving plenty of lumpy bits.
Transfer stewed applies to a shallow baking dish and spread out evenly
To make the crumble topping
In a bowl add oates, coconut and sugar, mix well.
Melt butter, using a microwave or stove top
Add butter to oat mix and mix in well
Spread oat mix over stewed apples in a more or less even layer. Do not flatten, leave lots of uneven lumpy bits.
Bake in oven for 20 mins or until golden brown on top
Serve immediately with a scoop of sour cream ice cream or whipped cream, or delicous on its own.
This recipe is very forgiving. You can make it bigger or smaller batches or make individual serves.
You can use any kind of apples you like but remember to taste apple mix and add sugar if needed.