I feel almost as silly blogging about Apple Crumble as I did blogging about Honey Joys. It’s such a simple dessert to make, and there are tonnes of terrific recipes for it out there already. But for what it’s worth, here’s mine. When it comes to Apple Crumble, I’m a big believer in there needing to be as much crumble as there is fruit, that it should be crunchy and chewy all at once, and served with a spoonful of icecream. And in the middle of winter, how lovely is any dessert that has hot and cold elements in the same bowl? I can’t come at any recipes that call for butter to be rubbed into flour, so this one simply asks you to mix melted butter with the dry ingredients. Apple Crumble is so fast to make, and all the ingredients are easily stocked in the pantry, ready to go when needed. The recipe below serves 8-10 people, is quite fast to make, and costs around $9. Enjoy!
- 1 x 800g can peaches, drained
- 1 x 800g can pie apple
- 2 cups plain flour
- 1 cup brown sugar
- 1 cup rolled oats
- 250g butter, melted
- Preheat oven to 180 degrees and place peaches and pie apple in a medium sized baking dish.
- Combine all other ingredients in a bowl and mix together until combined, but mixture should still consist of lots of little lumps.
- Spread lumpy mixture evenly over the apple and peaches in the roasting dish and bake for 25 minutes or until golden. Serve with icecream, cream or custard.
While it is true that winter is my favourite season of the year, I can’t help but feel a little enlivened by the warmer weather and the knowledge that summer is on its way. The shops are starting to supply summery fruits once more: mangoes, melons, apricots and other stonefruits, my favourite being the yellow peach. To celebrate the promise of all things summer, I decided it’s the perfect time to try out this simple and delightful recipe from my friend Jess. I love the way Jess does hospitality – simple and tasty food accompanied by no amount of fuss and flourish, she simply focusses on the folks she’s serving. This lovely dessert is the first of a number of affordable and tasty recipes contributed by Jess – costing no more than $5 and even less when peach season is in full swing.
- 125g butter, softened
- 1 cup / 220g caster sugar
- 1 teaspoons vanilla
- 2 eggs
- 1 ½ cups / 220g self raising flour, sifted
- 2 peaches, cut into thin wedges
- 150g raspberries
- 2 tablespoons icing sugar
1. Preheat oven to 160 degrees and line 22cm springform tin (not a tart tin – the first time I made this I used a loose-bottomed tart tin and it overflowed because the walls of the tin didn’t come up high enough).
2. Beat butter, sugar, vanilla until light and creamy. Add the eggs and beat well.
3. Fold in flour and put in tin.
4. Top with peaches and raspberries and sprinkle with icing sugar (you can do this randomly or with an ordered pattern. I tried to go with random, but seriously struggled not to order my randomness! The picture above shows a bit of both)
5. Bake 1 hour or until cooked through and serve with vanilla ice-cream, thick cream or good quality yoghurt.