Apple crumble

6 January 2019

Apple crumble This is a great weeknight recipe as it was developed to require minimal effort. For example, I usually feel too lazy to peel apples. As it turns out, apple skins add a nice texture, provided you avoid thick-skinned varieties like Granny Smith. I occasionally replace the marzipan with other flavours like cinnamon, chopped nuts, or chopped stem ginger.

  • For six to eight servings:
    6 apples, skins on, sliced
    115 g plain flour
    50 g cornflour
    35 g rolled oats
    2 tsp baking powder
    ⅔ cup brown sugar
    120 g unsalted butter
    100 g marzipan
    Pinch of salt
  • Heat the oven to 180°C. Put the sliced apples into a large baking dish.
  • If you have a food processor, whiz the remaining ingredients until the mixture has the consistency of coarse breadcrumbs. If you don’t have a food processor, put everything into a large bowl and use your hands to rub the butter into the dry ingredients and break up the marzipan into small chunks. Sprinkle the crumble mixture evenly over the apples.
  • Cook for about 35 minutes until golden brown. Let the crumble rest for at least 10 minutes before serving. Serve warm or cold with cream (ideally double, whipped or extra thick) or vanilla ice cream.