Winter is the season of comfort foods. We want warm, hearty meals and sometimes they are based on recipes that have been handed down in the family. This delicious crumble uses tart, juicy Granny Smith apples and, if you like it, the added flavour of rhubarb. The crumble topping is fragrant with spices. It’s the perfect winter dessert.
7-9 large Granny Smith apples
1/2 cup caster sugar
1 tsp cinnamon (ground)
1 cup plain flour
3/4 cup (packed) dark brown sugar
3/4 cup rolled oats
3/4 cup coconut (shredded)
1 tbsp cinnamon (ground)
2 tsp nutmeg (ground)
2 tsp ginger (ground)
Small pinch dried chilli flakes
2/3 cup butter (melted)
2 tsp vanilla essence
1 bunch of Rhubarb (optional)
- Peel and core apples, then cut into rough 1-2cm slices. Place apples in large saucepan and add 2 cups of water with ¼ cup caster sugar and half of the spices and all of the chilli flakes. Simmer (but don’t boil) covered with lid on med-high until apples are just tender but not too soft (usually 5mins once water is simmering). Drain apples well and place in large bowl. (Keep liquid if you are adding Rhubarb to the crumble to par stew the rhubarb in the same method as the apples).
- Combine remaining caster sugar and cinnamon (ensures even spread), then toss through the apples. If you like the apples to be less sweet and more tart you can omit the sugar in this step, though there may be excess juice as a result.
- Combine flour, brown sugar, rolled oats, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through.
- Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through.
- Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
- Place apple mix (optional Rhubarb can be added at this time) evenly in Chefs Toolbox 28cm Sauté pan. Spread crumble mix over top of apple. Bake at 180 degrees C for 30-40 minutes, or until crumble topping is slightly browned.
- Serve with vanilla ice-cream, cream, or custard and ENJOY!