Apple crumble is one of my comfort food go-to’s. I enjoy eating it throughout the year with whatever apples I can get. This time though, I made this particular one because I mistakenly ordered a large bag (2.5 kilos) of cooking red apples. There was no name on the apple bag other than Grade 2 cooking apples. It was not too sweet, a little tart and crispy.
I was shuffling between making apple jam, apple butter or apple crumble…obviously went with the crumble because I have 4 types of jams in the fridge and that’s gonna take me some time to finish it off. Most recipes don’t require the apples to be cooked prior to baking, but I personally like cooking the apples prior so that it really gets infused with the spices but not too long that it gets too soft.
This recipe keeps for up to a week in the fridge and is great eaten hot or cold!
- 6 large Cooking Apples
- ¼ - ½ cup (depending on sweetness) Brown Sugar
- 6 sticks / 1 tablespoon (powder) Cinnamon
- 4 pieces Star Anise
- 4 pieces Clove
- 2 pods Cardamon
- 1½ teaspoons Nutmeg
- 2 tablespoons Water
- 2 teaspoons Cornflour
- To taste Salt
- 1 cup Flour
- 1 teaspoon Baking Powder
- ½ cup Butter, cubed
- ½ cup Packed Brown Sugar
- ¼ teaspoon Cinnamon Powder
- ¼ teaspoon Salt
- Apple Filling
- Set aside apple filling aside.
- Take 1 teaspoon of water and mix it with the cornflour. Add to apple filling and mix well.
- Cook on medium high for 15 minutes.
- Add to a saucepan or pot. Except for the cornflour, mix in all the apple filling ingredients.
- Core and cut apples into 1 inch chunks.
- Remove and combine more by hand.
- In a food processor, add all the ingredients and pulse until large crumbs are formed.
- Assembly & baking
- Pre-heat oven to 190°C.
- In a 9 x 9-inch glass or ceramic baking dish, add the apple filling.
- Pour crumble evenly over the filling.
- Bake for 30 minutes.
- Serve immediately with vanilla ice cream, cream, or even custard.