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Apple Crumble
Apple Crumble
apple and crunchy crumble pastry dessert with custard

  This is a dessert that I remember as a kid, and over the years it ended up a family favourite. Fresh apples are best, but canned would be okay; except that the taste might be a bit bland. Any other fruit in season will do, in fact rhubarb is great. Peaches and apricots are also good. Use your imagination and pick whatever fits the budget.

2-3 apples
5 Tbsp plain flour
1 Tbsp Polenta (coarse-ground maize meal)
45g (2 oz) margarine
3 Tbsp white sugar
1 dessertspoon raw sugar
½ tsp cinnamon (optional)
Water + 1 tsp sugar
600ml (1 pint) custard

Mix the flour and Polenta in a bowl, then rub in the margarine to the consistency of fine breadcrumbs. Stir in 2 tablespoons of white sugar and consign to the fridge while preparing the fruit.

Peel, core and slice the apples into small segments about 1 cm (1/4 inch) on the thickest edge. Place in a saucepan, cover with water and add a teaspoon of sugar. Bring to the boil, turn down to simmer for 5 minutes; then allow to cool. Drain the fruit, but reserve a ¼ cup of the juice.

Spread the fruit evenly in the bottom of a casserole or baking dish and pour on the reserved juice. Sprinkle on 1 tablespoon of white sugar and the cinnamon if using. Top with the crumble mixture and level off. Finally, sprinkle over the raw sugar. Bake on 180°C fan-forced (200°C conventional) for 30 minutes, or until the top is just browning.

Serves 4 with custard; and cream or ice cream if you feel naughty

TIP: including sugar when stewing the fruit may not be necessary if using sweet apples. If not using the Polenta, simply substitute an extra tablespoon of plain flour.

Click here to view or print recipe in PDF.

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