Radio New Zealand - Te Reo Irirangi o Aotearoa

Apple Crumble

Chef: Dame Alison Holst as heard on Afternoons Saturday 2 June 2007

Tags: desserts, puddings, apple, crumble

It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie.

Leftovers, warmed in the microwave oven, and eaten with yogurt, make a good  breakfast.

I grate the apples, skin and all, instead of peeling, then slicing the fruit. It gives a 'fresher flavour' to the crumble.

(For 4 servings)

Ingredients

• half a cup of flour
• half a teaspoon cinnamon
• half a teaspoon mixed spice
• three quarters cup sugar
• 75g butter
• half a cup rolled oats
• 4 medium-sized apples

Method

Measure the flour, spices and sugar in a medium-sized bowl or food processor.

Cut or rub in the butter until crumbly, then add the rolled oats.

Grate the unpeeled apples into a shallow medium-sized ovenware dish.

Sprinkle the crumble topping evenly over them

Bake at 190°C for 45 minutes, until the topping is golden brown.

Serve hot or warm with cream or ice-cream.