A few months back, I turned my extra apples into a crisp…erm, apple crisp to be exact. So, now I am again inundated with loads of Fuji apples and getting pretty tired of coring and peeling and eating them as it is.
All those chewing on fresh fruits is just so over-rated, I tell you. Let’s dress it up and add more crunch to it, I say. So, this time around, I made Apple and Blueberry Crumble. What’s the difference between apple crisp and apple crumble, you ask?
Well….it’s spelt differently. Isn’t it obvious? Why bother about the name so much anyway? The most important part about Apple whateveryouwannanameit is that it TASTES good. That’s all that matters, right?
I think the reason its called apple crumble because it is just so crumbly…okay, okay, you impatient lot. Here’s the how-to-make-apple-whateveryouwannacallit-steps:
Apple and Blueberry Crumble Recipe
4 large apples, peeled, cored and sliced thinly
50g brown organic molasses (hey, if you wanna use white sugar, go ahead, nobody’s stopping you)
100g self raising flour (or like me, I use wholemeal four with 1/2 tsp baking powder, 1/2 tsp baking soda)
50g unsalted butter (or salted butter, if you like, doesn’t make much difference)
4 tbsp natural, unsweetened blueberry jam
A dash of cinnamon powder
1/2 cup almonds, roasted and roughly chopped
1/2 cup walnuts, roasted and roughly chopped
Things I do before I get down to it….
I roast the almonds and walnuts.
Proper Instructions (as proper as I could do it)
1. Place the cooked apples in a baking dish. Preheat the oven to 190C (380F).
2. Place your flour and butter in a mixing bowl and then rub the butter into the flour until crumbly.
3. Add in the sugar and cinnamon. Mix well. Then add in the chopped walnuts and almonds.
4. Sprinkle some of the mixture over the apples in the baking pan.
5. Then, slather on the blueberry jam.
6. Sprinkle the rest of the flour mixture on top and pat it down. Then bake at 190C (380F) for about 30 minutes. It’s done when the apples are very soft…and fragrant.
Now, it is a great time to…
Scoop out some and serve it up. Or eat it hot right from the pan.
Not exactly healthy but who cares? It’s more important that it tastes darn good! You can also get some of the ingredients here: