De­li­cious desserts

Adored for its rus­tic sim­plic­ity, ap­ple crum­ble is one of the eas­i­est win­ter desserts to bake. The oven does most of the work, with the ap­ples soft­en­ing as they warm and the top­ping turn­ing crunchy and golden. Green Granny Smiths are the best ap­ples to us

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

clas­sic ap­ple crum­ble

5 medium Granny Smith ap­ples ( 900g), peeled, cored and cut into 2cm dice ½ cup ( 110g) caster sugar 2 ta­ble­spoons lemon juice ½ tea­spoon ground cin­na­mon Store- bought vanilla ice- cream, to serve

Crum­ble top­ping

1 ½ cups ( 225g) plain fl our ¾ cup ( 165g) caster sugar 1 tea­spoon ground cin­na­mon 1 cup ( 90g) rolled oats 225g un­salted but­ter, melted

Pre­heat oven to 180C. Place the ap­ple, sugar, lemon juice and cin­na­mon in a large bowl and mix to com­bine. Trans­fer to a 1.5- litre- ca­pac­ity oven­proof dish.

To make the crum­ble top­ping, place the fl our, sugar, cin­na­mon, oats and but­ter in a large bowl and mix un­til just com­bined. Spoon the crum­ble mix­ture over the ap­ple and place the dish on a large bak­ing tray.

Bake for 40– 45 min­utes, or un­til the crum­ble is golden and the ap­ples are soft. Serve with vanilla ice- cream. Serves six.

rasp­berry, ap­ple, maple and al­mond crum­bles

1 ½ cups ( 240g) frozen rasp­ber­ries 5 medium Granny Smith ap­ples ( 900g), peeled, cored and thinly sliced 2 ta­ble­spoons lemon juice 2 ta­ble­spoons maple syrup ic­ing sugar, for dust­ing

Crum­ble top­ping

1 ¼ cups ( 185g) plain fl our ⅓ cup ( 75g) caster sugar ½ cup ( 45g) rolled oats 1 cup ( 100g) fl aked al­monds 150g un­salted but­ter, melted

Pre­heat oven to 180C. Place the rasp­ber­ries, ap­ple, lemon juice and maple in a large bowl and mix to com­bine. Di­vide between 6 x 1- cup-ca­pac­ity ( 250ml) oven­proof ramekins.

To make the crum­ble top­ping, place the fl our, sugar, oats, al­monds and but­ter in a large bowl and mix un­til just com­bined. Di­vide the crum­ble mix­ture over the ap­ple mix­ture and place the ramekins on a large bak­ing tray.

Bake for 20– 25 min­utes, or un­til the crum­bles are golden brown and the ap­ples are soft. Dust with the ic­ing sugar to serve. Serves six.

ap­ple and co­conut crum­ble

5 medium Granny Smith ap­ples ( 900g), peeled, cored and cut into 2cm dice 2 ta­ble­spoons lemon juice ½ cup ( 110g) caster sugar 1 tea­spoon vanilla ex­tract Greek- style ( thick) yo­ghurt, to serve

Crum­ble top­ping

1⅓ cups ( 200g) plain fl our ½ cup ( 110g) caster sugar ⅔ cup ( 50g) shred­ded co­conut 2 tea­spoons fi nely grated lemon rind 150g un­salted but­ter, melted

Pre­heat oven to 180C. Place the ap­ples, lemon juice, sugar and vanilla in a large bowl and mix to com­bine. Trans­fer to a 1.75- litre- ca­pac­ity oven­proof dish.

To make the crum­ble top­ping, place the fl our, sugar, co­conut, lemon rind and but­ter in a large bowl and mix un­til just com­bined. Spoon the crum­ble mix­ture over the ap­ples and place the dish on a large bak­ing tray.

Bake for 35– 40 min­utes or un­til golden brown and the ap­ples are soft. Serve with the yo­ghurt. Serves six.

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