Apple crumble and variations on a theme

I love a crumble as I love any fruit based dessert beyond what should be humanly reasonable. Apple with sultanas and a hint of cinnamon, apple with raspberries, peach, apple and rhubarb and so on it goes. And then topped with crunchy oaty goodness. YUM.

Apple crumble

  • 6-8 apples, peeled, cored and cut into wedges
  • handful of sultanas (or berries of your choosing)

Crumble topping

  • 100g butter
  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 3 tblsp rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  1. Preheat oven to 180C
  2. Place apples and sultanas in a baking dish
  3. Pour over some water until about half the apples are covered
  4. Mix the butter through the dry ingredients with your fingers until all incorporated
  5. Using your hands strew the crumble mix over the apples, clumping some of the mix more that the rest
  6. Cook for 30mins or until the filling is bubbling around the sides, the apples are soft and the crumble topping nice and golden.

Peach Crumble – the fancy one
A great change to the infinite apple variations is one using stone fruits. I have made this fancy pants Stephanie Alexander recipe as well as one using tinned peaches, both were delicious.

  • 8 ripe freestone peaches (or nectarines apparently)
  • 30g butter
  • 1/3 cup caster sugar
  • 2 tblsp water
  1. Score the peaches around the natural seam of the fruit, and place in boiling water for a minute or two until the skin comes away easily. (you don’t need to skin nectarines if using them)
  2. Slice peaches into thick wedges
  3. Combine peaches, butter, sugar and water in a saucepan
  4. Cook for about 10 minutes, stir once or twice
  5. Pour into a greased 1 litre baking dish
  6. Top with crumble mixture above (add some dried ginger)
  7. Bake 20-25mins until topping is golden brown and the fruit is bubbling.

Peach Crumble – the cheats version

  • 1x825g tin of peaches or apricots
  • 2 tsp cornflour
  1. Put the tinned fruit in 1 litre baking dish
  2. Mix cornflour with 1/2 cup juice
  3. Pour over fruit
  4. Top with crumble mix above
  5. Bake 15-20 minutes until gold and bubbly.