On The Board

View Original

Apple Crumble

Reesha Chibba

Apple crumble or apple tart so wonderful. I used to love the ones Spar made near my dad’s shop in Quigney, East London. 

My mother enjoys it more. She loved pastries with cream or custard and when I told her I’m making apple crumble she just smiled. I couldn’t add sugar to this recipe but I’ve managed to make it gluten-free for those of you who are intolerant. 

This base is my Anzac cookie recipe. The filling is one that I’ve tweaked from Google. If you’re wanting to make this completely free of refined sugars, substitute it with xylitol and maple syrup.

Ingredients for the base

1 cup rolled oats (you can use Jungle Oats)

250 ml flour (use Cassava if you’re gluten-intolerant)

125 butter

1 tsp bicarbonate soda

1 tablespoon boiling water

1 cup coconut (fine desiccated)

1 cup Xylitol sugar

1 tsp cinnamon

30 ml golden syrup

1 tsp vanilla

Method

  1. In a pot, melt butter in the syrup.

  2. Mix bicarb with the boiling water and stir that mixture into the melted butter.

  3. Add 1 tsp vanilla essence to the mixture.

  4. In a large bowl, combine sugar, cinnamon, coconut, flour, and oats.

  5. Add wet ingredients to the dry ingredients.

Ingredients for the filling

  1. 6 medium apples, peeled and diced (I used golden delicious)

  2. 1/2 cup sugar

  3. 1 lemon

  4. 1/3 cup corn starch (Maizena)

  5. 1 tsp cinnamon

  6. 1 tsp nutmeg

  7. pinch of salt

  8. 3 1/2 cups water

  9. Peanut butter and raspberries

Method

  1. Coat apples in juice from the lemon and some lemon zest. Stir well.

  2. Over medium heat, combine corn starch, water, sugar, cinnamon, and salt and stir it well until the sugar melts and it starts to boil.

  3. Add apples, and reduce heat to a simmer. Cover the pot and let the apples soften for 5 minutes. Stir every 2 minutes. The mixture thickens when it’s cool.

Assemble your crumble by pressing down the base with your fingers into a well-greased pie dish. Spread well with apple pie filling. With a teaspoon, pop in some peanut butter in random spots in the filling and press in the raspberries as well. Sprinkle the crumb all over the top of the dish. When it bakes in the oven it will bake like a biscuit and weave together, so don’t worry if there are gaps. 

Bake at 150 degrees until it’s brown on the top. I baked it for 20 minutes. Enjoy warm with whipped cream or ice cream if you’re feeling indulgent.