I realized I haven't posted a recipe since the Buttermilk Raisin Bread and thought I'd share my Crunchy Apple Crumble.
This is a dessert of choice when I am strapped for time or making brunch. Mainly because for brunches there are so many different things to make at the same time that the ease with which this crumble comes together makes it a given. Another reason it has become a favorite is because it mixes three tastes that I love and always return to - apples, cinnamon and vanilla.
If you like you can halve the ingredients to make a crumble for two or three people with some left over for the next day. Some, Andreas for one, actually think it is even better after a night in the fridge. Ah, and also for breakfast. Now that's love.
Crunchy Apple Crumble, serves 6-8
2/3 cups (1 1/2 dl) all purpose white flour
2/3 cups (1 1/2 dl) oatmeal
1 1/5 tbsp granulated sugar
1 1/5 tbsp cane sugar
1 stick (125 g) butter, if using unsalted butter add a pinch of salt
4-5 medium sized apples
Lots of ground cinnamon
Pre-heat the oven to 430°F (220°C). Take the butter out of the fridge and place on a plate.
Peel, core and slice the apples, I have had good results with Golden Delicious, Pink Lady and Gravenstein, but you can use any firm flavorful apple variety. In Sweden we get the lovely Signe Tillish even at this time of year, which works wonderfully.
Arrange the apple slices in an oven proof dish. Now, I know that a lot of cookbooks call for a certain sized dish and for some pies it does make sense to follow the recommendation in order for the pie to cook properly. For this crumble however you can use any dish you like, hooray! As long as you determine the apples and crumble will fit into it you're good to go. In these pictures I used two small dishes instead of one large.
Sprinkle the apples with ground cinnamon and cane sugar and if you like a teaspoon fresh lemon juice.
Pour the dry ingredients into a bowl and add the butter and mix with you hands until it comes together somewhat and forms large crumbs. If it turns into more of a dough, add some flour but don't over mix.
Pour the crumbs onto the apples and bake for 30-40 minutes until golden brown. Enjoy warm with champagne and vanilla ice cream, preferably home made or a high-quality variety from the store. Lovely!
- all photographs by me