We stayed with friends last weekend and we were given a bag of granny smith apples. I love these apples. I love the green outside skin, and the slightly tart taste contained within. The apple is named after a “granny” who propagated it from a chance seedling in 1868, New South Wales, Australia. Her name was Maria Ann Smith. The apples are now loved by both Aussies and Kiwis, and the US I believe.
It’s a tradition in our house to have a dessert after a roast meal on a Sunday night. It’s a tradition I like to keep up, even though our daughters have left home. The ultimate comfort food dessert in our house is Apple Crumble. It really is easy to make. Buy tinned stewed apples if you want to take a short cut, but you won’t regret using the lovely granny smith apple.
The granny smith makes a great snack food too.
Using a couple of recipes I found online, I combined ideas to make the following apple crumble.
I hope you like it.
8 Granny Smith apples
3 tbsp brown sugar
1/2 cup water
1 cup flour
1/2 cup rolled oats
100g caster sugar
100g chilled butter
To serve: vanilla ice cream or cream
Peel apples and cut into quarters. Using a paring knife, cut out the core and slice apples into a saucepan. Sprinkle over sugar, and pour over water. Put the saucepan an stove top, and bring to boil. Stir apple and then reduce to medium heat, and cover. Gently simmer for 20 – 30 mins, until apple is cooked. Stir throughout the cooking to ensure apples are cooked evenly. Allow to cool.
To make the crumble:
Combine the flour, rolled oats, sugar in a bowl. Cut the chilled butter into cubes and put into bowl with dry ingredients. Using your fingertips, rub butter into dry ingredients.
Put the cooled apple in a baking dish and then sprinkle crumble on top. Bake in oven at 180 deg, for 20 – 30 mins, until top is golden.
You can change adapt this recipe to suit. Add stewed rhubarb to the stewed apple. If you like cinnamon, sprinkle a teaspoon over the stewed apple before adding crumble. You can also replace caster sugar with brown sugar, use additional flour instead of rolled oats. Most importantly serve with ice cream, cream or yoghurt.