October 15, 2014

Crisp Autumn Apple Crumble

There’s something about the fall that is absolutely fabulous; that slight chill, those snug socks, and the endless cups of chai and coffee paired served with something sweet to warm your soul. Honestly, all that coziness and comfort food makes a killer combination.

On an average day, I’m far from a die-hard dessert fan, but the second that heater is even close to switched on, my hankering for some sweet seduction starts to sneak up on me.

Frankly, I don’t consider fruit a confection, but if you place an apple crumble in the picture, I’m sold. Seriously, that heady scent of cinnamon-spiced sugar is heaven sent. The crumble is crisp, buttery and studded with walnuts and tucked beneath the topping, beautiful autumn apples bathed in sticky syrup.

Warm, wonderful and well worth the trouble!

Crisp Autumn Apple Crumble (4 servings)



3 large apples (1/2 kg)

1 lemon, juiced

2 tablespoons water

½ cup raisins

½ cup brown sugar

Crumble Topping:

1 cup whole-meal flour

1 teaspoon cinnamon

75 grams butter, chilled and cubed

½ cup walnuts

½ cup brown sugar

Pre-heat your oven to 190 degrees Celsius/ 375 degrees Fahrenheit.

To make the crumble topping, in a medium bowl, combine the whole-meal flour and cinnamon.

Add the chilled butter to the dry ingredients and, using your fingertips; gently rub the butter into the flour until mixture starts to look like coarse breadcrumbs.

Stir the walnuts and sugar into the butter/flour mixture and place in the fridge.

For the apple filling, peel and quarter the apples and remove the core and seeds. Slice the apples 1/8 of an inch thick lengthwise and toss in a bowl in the lemon juice, sugar and water.

Butter an oven-proof pie dish and layer the apples inside the dish. Pour any excess liquid left in the bowl over the apples.

Sprinkle the crumble topping over the apples and bake for 40-45 minutes, or until the crumble is crisp and golden brown.