A Winter haiku + apple crumble

May 8, 2017 0 Comments

Winter is coming
My hair will not be frizzy
I can wear it down

#priorities

It’s one of my favourite things about the cooler months. Less humidity = less chance of my hair transforming into a giant ball of fluffiness. Another of my winter favourites is a good, nourishing fruit crumble. I nearly always use apple, but maybe you’ve got some summer fruits that you’ve preserved, or of course tinned fruit is also a winner. This one has rolled oats in the crumble, so pairing that with fruit essentially means it’s breakfast. And we all know ice cream is dairy so that’s hitting 3 food groups!

Apple filling

Ingredients
5 Granny Smith apples
1 lemon
2 tablespoons dark muscovado sugar
30g butter
Cinnamon to taste

Method
Juice the lemon and tip the juice into a medium sized bowl
Peel, core, and slice the apples, tossing them into the bowl as you go. Every so often, stir the slices so they get coated in lemon juice which will stop them turning brown
In a large frypan, gently heat the sugar and butter. When the butter is melted, tip in the apples and gently turn to coat
If you’re using cinnamon, sprinkle it over now
Cook the apples for 10 minutes, stirring occasionally, or until the apples have softened
Tip into the baking dish (I use a 9×6″ dish)

Crumble

Ingredients
55g flour
60g cold butter, cut into cubes
1 ½ tablespoons caster sugar
1 ½ tablespoons coconut threads (or dessicated coconut)
½c rolled oats
¼teaspoon cinnamon
½c toasted nuts, coarsely chopped

Method
Turn the oven on to 180ºC
Rub together flour and butter until it’s like breadcrumbs (you can use a food processor but it’s such a small amount)
Stir in sugar and cinnamon, and then the rest of the ingredients
Sprinkle on top of the fruit filling and bake for 20 minutes, or until the crumble starts to turn golden brown

Notes
  • You can easily tailor the crumble to suit your tastes; try different nuts, spices, wholegrain oats etc.
  • This recipe doubles easily, I always stew enough fruit for 2 desserts and then freeze one
  • Whilst icecream is a fabulous pairing for this, coconut yoghurt is also totally amazing
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.
CategoriesBaking, Dessert, Old school