I am very fortunate to usually have a wonderful selection of apples in my kitchen that have come straight from my neighbour's farm in Elgin. This past week it was the last of the Granny Smith Apples, as the season has come to an end. Apart from making my own apple sauce, I enjoy making something sweet and tasty with them, so this week it was Apple Crumble, done my way. This dish is my own nutty version of traditional Apple Crumble. It is sweet but not too sweet with just the perfect amount of crunch and yummy cinnamon flavour. Reasonably healthy and simple to make, you can easily whip this up for afternoon tea.
6 Large Green Granny Smith Apples
5 Small Red Apples roughly
One Cup of Water
1 Tbs flour
3 Tbs Honey or Maple Syrup
1 vanilla pod or 5ml vanilla essence
50g Ground Almonds
200g White Cake, Nutty wheat or Spelt Flour
4 Tbs Brown Sugar/Zylitol/Coconut Sugar mixed with 1 Tbs cinnamon
- Grease a pie dish and preheat your oven to 180°C.
- Core, peel and slice apples into wedges.
- Sauté the apples in 25g of the butter for a minute or two, then add the honey and 1 Tbs of flour and mix it in.
- Now add half the water and vanilla pod/essence and continue to cook until soft, around 15 minutes, stirring frequently and adding the rest of the water as required.
- Add the apple mixture *(minus the vanilla pod) *to your pie dish.
- Take two plastic carrier bags and place one inside the other. Place the rest of the flour, oats, ground almonds and half of the sugar topping inside.
- Slightly warm the butter so that it is soft but not melted and add that to the mixture in the bag. Use your fingers and rub the mixture all together until you have thick crumbly bits.
- Sprinkle this mixture over the apples in your pie dish.
- Now sprinkle the rest of your cinnamon sugar topping mixture over the whole dish.
- Place the dish in the oven and bake for 25 minutes or until the crumble mixture is golden and hard.
- Slice while still warm and serve with organic cream or vanilla ice-cream.