Apple Crumble

Servings

Prep

15 min

Cook

45 min

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!

Apple Crumble

Apple Filling

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

Crumble

1 cup Flour
1 teaspoon Baking Powder
½ cup Butter, cubed
½ cup Packed Brown Sugar
¼ teaspoon Cinnamon Powder
¼ teaspoon Salt

Directions:

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.