Apple Crumble

unbaked-crumbleAutumn has really hit hard this past week, and although I am not a fan of rain, there is a certain beauty in intensely hued trees towering into dark skies. It is no longer raining today, but misty. The vivid yellows on the leaves of my cherry tree and the dusty pinks in my hydrangeas keep everything from looking all too gloomy. Nature always provides a perfect balance.
I harvested the last of my apples yesterday — a harvest which has been very generous. My tree has not only provided plenty of snack opportunities, but everything I’ve baked since early September has included freshly-picked apples. Like my apple muffins with confiture de lait, my apple-pecan bundt cakes with brown sugar-cinnamon glaze, the caramelized apple cake inspired by a Julie Andrieu recipe, and my Frenchified Dutch apple pie. Yesterday it was time to make a crumble, one of the easiest fruit recipes ever. What I love about this recipe is that it is relatively easy on the waistline (a good thing after last night’s meatloaf dinner!), and it calls for simple ingredients. I always like to serve my crumbles hot out of the oven with a tiny scoop of ice cream. The contrast is absolutely delightful. Here’s my recipe. Have a cozy, autumnal weekend!

Apple Crumble
Serves 3
crumble

  • 3 medium apples, peeled and roughly chopped
  • 2 tbsps flour
  • 3 tbsps oatmeal
  • 1 tbsp ground almonds
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1tbsp light brown sugar
  • 35g butter
  • ice cream (either cinnamon or vanilla), to serve

Preheat the oven to 200C and lightly butter a small, round oven dish of approximately 18cm. Put the apples in the buttered dish. Mix the flour, oatmeal, ground almonds, cinnamon, nutmeg, salt and sugar in a bowl. Rub in the butter with your fingertips. Spread the mixture over the apples and bake for 30-35 minutes. Serve hot with a scoop of ice cream.

Leave a Reply