Over the past few weeks we had been developing a bit of a collection in the bottom of the fridge. It seemed that we had been buying apples a little faster than we had been able to eat them so as a result, the fruit were losing that appley crunch. The apples from the fruit bowl that had been deemed 'No Longer Edible' had been banished to the crisper drawer to be dealt with when there were enough to do something worthwhile. To the eye, much of the fruit seemed fine but as soon as it was picked up, the wrinkly skin and squishy texture were evident.
As far as I am concerned, a soft apple is a cooking apple. (Pears, according to 2 people this household, are best eaten soft, but that is a whole other story.)
Years ago I collected a little recipe book that had been published by the Health Department with fabulous suggestions for getting more fruit and veg into the diets of kiddoes. My favourite from this booklet was the Apple and Rhubard Crumble. The crumble mix on top is fabulous and suitable to any type of fruit.
I remembered that the recipe included rolled oats and honey along with other typical crumble recipes but the quantities had all been forgotten (Oh my. Is there a pattern emerging?)
If you have ever Googled 'apple crumble recipe' you will know that if someone gave you a dollar for every result, you would just about be a millionaire.
Reading through, it was easy to disregard many of the options. With the amount of sugar and butter some of these required, I could make an 'Old Boot Crumble' taste fabulous.
I decided on this recipe (p. 15) as it included simple ingredients in decent amounts. The sultanas were omitted as I didn't have any.
The smell of cooking apples is one of those aromas that just takes me back to being a kid again. Mum would make her own pasty for an apple pie and it would be decorated with pastry leaves on top.
It cooked maybe a little too long and was not one of my küche success stories, but everyone attacked the backing dish vigorously within minutes of it emerging from the oven. By the time dinner was over and we were ready for our fruity dessert there had been some serious dents made.
I know that leaving the skins on for an apple crumble is probably a big no-no, but I can't see that wonderful part of the fruit be discarded.
Within a day or two, after additions of the apple to breakfast and afternoon snacks, the dish was empty.
So my question (plea) to you is how do you make your crumble topping?