Recipes ideas for Vegetables
Ingredients (serves 4)
- Melted butter, to grease
- 115g (3/4 cup) plain flour
- 1 1/2 tsp ground cinnamon
- 180g butter, chilled, cubed
- 140g (2/3 cup, firmly packed) brown sugar
- 35g (1/3 cup) rolled oats
- 4 (about 210g each) golden delicious apples (see variations)
- 2 tbs fresh lemon juice
- 1 1/2 tbs caster sugar
- Double cream or vanilla ice-cream, to serve
- Preheat oven to 190°C. Brush a 6cm-deep, 1.25-litre (5-cup) ovenproof dish with the melted butter to grease (if you use a shallower dish, the crumble will take a little less time to cook).
- Combine the flour and 1 tsp of the cinnamon in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Stir in the brown sugar and oats.
- Quarter and core the apples. Slice the quarters into1.5cm-wide wedges. Place the apple wedges in the greased dish, pour over the lemon juice and toss well to coat. Combine the caster sugar and remaining cinnamon, and sprinkle over the apples. Toss well to combine. Sprinkle the crumble mixture evenly over the top to completely cover the apples.
- Place the dish on a baking tray and bake in preheated oven for 30-35 minutes or until the crumble topping is golden and the apples are tender when tested with a skewer but still hold their shape. Serve warm with the cream or ice-cream.
Notes & tips
- The best apples for crumbles, pies & tarts Golden delicious, jonagold, jonathan, lady williams and sundowner.
- Rhubarb & apple crumble: Omit the cinnamon. Replace the rolled oats with 35g (1/2 cup) shredded coconut. Reduce the apples to 2 (about 210g each). Add 1 bunch (about 550g) rhubarb, leaves discarded, ends trimmed, washed and cut into 5cm lengths, with the apples in step 3. Replace the lemon juice with 1 tbs fresh orange juice.
- Peach & walnut crumble: Replace the ground cinnamon with ground nutmeg. Replace the rolled oats with 55g (1/2 cup) good-quality walnut halves, roughly chopped. Replace the apples with 6 (about 1kg) freestone peaches. Cut a small cross into the base of each peach and place in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes. Remove the peaches from the water and use a small sharp knife to peel and discard the skin. Cut the peaches in half, remove the stones and cut each piece in half lengthways. Place the peach quarters, cut-side up, in the greased dish. Omit the lemon juice.