I present to you the beginnings of an amazing dessert. One of the most simple, but I dare say perhaps one of the best ever. Take some delicious, fresh, tart apples and marry them with a golden crunchy, oaty topping and you have the recipe for a good time (and a yummy pudding). It also makes a great breakfast too!
Sorry about all the photos, but this is another retrospective recipe I discovered the other day with a lot of pictures to go with. All those green apples are actually ones my family and I gathered when we went for a walk one day!
As you can see, this is a recipe for a BIG crumble, one to last either multiple diners or multiple meals, but it can easily be adapted to suit a smaller dish or appetite. This dish is about 40 by 40 cm, usually used for lasagne! Anyway, here’s the recipe.
30 small baking apples
For the crumble:
2 cups rolled oats
1/2 sup brown sugar
3 tsp cinnamon
Preheat the oven to 180°C. Boil a very large pot of water.
Peel and core the apples. Boil in the water (you may need to do this in batches) for 15 minutes, turning occasionally. When the apples are soft enough not to resist a jab with a knife, remove from the water with a slotted spoon. Using a v-slicer or a knife, cut the apples into this disks. Layer the disks evenly on in a 30x30cm ceramic dish.
To make the crumble, mix the oats, brown sugar and cinnamon together in a bowl. Soften the butter, and rub into the oats. Sprinkle the crumble mixture onto the apples. Bake for 20 minutes, until the crumble is golden. Remove from the oven and serve with vanilla ice cream or whipped cream.