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Apple crumble
The Topping Using plain flour means you need sugar. Avoid them both. Instead use rolled oats as the basis. Add a tablespoon of cornflour or semolina. ?baking powder Could add a bit of polenta for a different flavour. Add margarine or a vegetable oil to hold the oats together. Mix all the topping ingredients together with your fingers. The crumble mixture should be dry and crumbly: Like bread crumbs. Additional extras for the topping: Ground ginger Cinnamon Star of anise Nutmeg Cloves Allspice Grated orange rind Desiccated coconut Wheat germ Pepitas Sunflower seeds Unsalted nuts (almonds, hazelnuts, walnuts, pine nuts, pistachio, pecans) The base The base consists of fruit either alone or in combination. Apple Rhubarb Peach Pear Plumb Apricot Quince English gooseberry Cape gooseberry Blackberry Raspberry Mulberry Feijoa Guava Pineapple Mango Loquat To be used in combination with other fruits Figs Dried fruit soaked in liqueur Red or black currants Grapes Cherries Lychee Passionfruit Place the fruit in a bowl. You would not normally need to add water but if the fruit is dry a little bit of water would be beneficial. A spoonful of cornflour would help if the fruit is watery. Cover the fruit loosely with topping. You shouldn’t need to grease the bowl but you can if you are worried. Cooking time Will depend on fruit used and size of dish. If the fruit needs cooking (i.e. apples) bake at 180°C or 40 minutes. If the fruit only needs heating only (i.e. berries) then bake for 20 to 25 minutes. If making individual crumbles then cook for about15/20 minutes at 180°C. Serve with a milk product: cream, custard, yoghurt or ice-cream.
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AuthorThis blog is about what goes in. Not about what comes out. A lot of the posts are about food. There are posts about the food before it goes in. About preparing it, growing it or cooking it. There will be recipes. Categories
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