Humble crumble

Apple and Strawberry Crumble2

(Apple and strawberry crumble)

Crumbles. Well, everyone’s made them at some stage of their baking pursuits. My favourite has usually been cinnamon apple, most certainly with an oat based topping, and definitely served alongside vanilla ice-cream.

Nothing much has changed over the years, although I’m growing to really love apple and strawberry as a combination (but still have a strange aversion to the very popular flavour duo of strawberry and banana, as seen in many yoghurts and smoothies). Since the climate here in Australia is so varied, we currently have local apples in season, as well as strawberries from further north, where the warm Winter weather is perfect for growing them.

My tip for making crumbles is : Don’t peel the apples. There is plenty of flavour (and dare I say it, .. nutrients) in the skins and it softens as it cooks to the point where you don’t notice the skins are present in the final dish. My other tip is, make more than you think you need, because it reheats beautifully and I’m pretty sure “too much crumble” has never been a documented malady. Ever.

Apple and strawberry crumble :

As many apples (green, or a combination of red and green apples) and strawberries as you like (6 apples and 1 punnet of strawberries will comfortably feed 4-5 people)

Wash the fruit. Core the apples and chop them to a rough 2cm dice. Gently cook the chopped apples in the juice of half a lemon, a few tablespoons of caster sugar and a splash of water. When the apples are tender, toss in the hulled berries and a teaspoon of vanilla extract. Transfer the fruit into a baking dish, cover generously with crumble and bake in a 175’C preheated oven for 25-30 minutes until the fruit is bubbling away at the edges, and the crumbled topping is golden.

For the cinnamon oat crumble topping :

120g plain flour
60g butter
60g brown sugar
3/4 teaspoon ground cinnamon
pinch of sea salt
30g rolled oats

Combine all the ingredients together, rubbing the butter in until it resembles bread crumbs. Set aside until required.

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  1. Helen | Grab Your Fork said,

    July 3, 2014 @ 12:44 pm

    Crumble is always a winner in winter, especially if you manage to get big fat chunks of crumble at the top. Have taken note of the tip to keep the skin on – any excuse to justify a bigger portion in the name of fibre 🙂

  2. cakebrain said,

    July 7, 2014 @ 7:15 am

    Even when I go to expensive restaurants, when given a choice I usually go with the Apple Crumble or Apple Tart! Crumbles rock!

  3. Amanda @ Gourmanda said,

    July 20, 2014 @ 11:08 pm

    I can’t think of a single person who doesn’t love fruit crumble. It’s definitely a crowd-pleaser, especially if served with vanilla ice-cream!

  4. Lia Campbell said,

    July 23, 2014 @ 9:11 pm

    Hi from Northern Ireland! Definitely need to try this! You’ve inspired me to create my own blog, I’d love you to have a look at it. Obviously not as good as your’s but I’m really enjoying it 😀

  5. Eva@thehungryplum said,

    September 2, 2014 @ 10:31 am

    Ah I’ve missed your posts! But alas, life takes over sometimes.

    Apple and strawberry are bliss together but have you tried quince and berries? Match made in oven.

  6. Y said,

    September 2, 2014 @ 12:15 pm

    Eva@thehungryplum : Don’t think I have! It’ll have to wait until next year I’m afraid, since quince season is now long gone!

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