Recipe: Appetizing Helen's Apple Crumble

Helen's Apple Crumble. Great recipe for Helen's Apple Crumble. This recipe is from my friend Helen's childhood cookbook based in New Zealand. A wonderful apple crumble that has been perfected over time.

Like a crumble, a slump is a rustic dish of stewed fruit with a sweet topping. But where the crumble's topping is a rubbly mix of oats, butter, sugar and flour, slumps are topped with spoonfuls of scone-like batter and more commonly cooked on the stove top, where they steam like dumplings. Preferring a crisper texture against the soft stewed fruit, I have baked this in the oven and am happy to. You can have Helen's Apple Crumble using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Helen's Apple Crumble

1. Prepare 6 of large tart cooking apples (eg. Granny Smith).
2. You need 2 of lemons, zested & juiced.
3. You need 100 g of butter.
4. Prepare 150 g of plain white flour.
5. It's 130 g of brown sugar.

Sprinkle the crumble over the apple. This is the easiest apple crumble recipe and an all-time favourite quick and easy dessert. In a bowl, mix the Edmonds Standard Grade Flour, oats, coconut, Chelsea Soft Brown Sugar and cinnamon together, then rub in the Tararua Butter until the mixture becomes combined and crumbly. Peel and cut apples into wedges and place in an oven-proof dish.

Helen's Apple Crumble instructions

1. Peel apples. Chop into quarters. Take out core. Slice apples..
2. Add lemon juice and zested lemon peel. Mix well in a large bowl. Set aside..
3. Cream the butter in a mixer. Sift flour into the mixer. Add brown sugar into the mixer. Mix until it turns into a dry crumbly texture (looks a bit like granola). If not enough - add in a bit of flour..
4. Place the apples evenly in a dish (it fits perfectly in a 30cm diameter dish that is about 2 inches deep). Topple crumble mixture evenly. Here's a photo of the chef!.
5. Preheat oven to 200 degrees. Bake for 45-60 minutes until the top starts to brown. In this version, we opted for 60 minutes for maximum crunch and softened apples like sauce. Serve with ice cream!.

Drizzle with the Chelsea Golden Syrup. Don't forget to add your apple peels to your compost pile or on our farm they get fed to the pigs or as treats to the cows. Since we aren't pre-cooking the apples (an extra step many recipes call for), the type of apple you choose will greatly affect the texture of the finished crisp. Granny Smith is our first choice, since its tartness holds up against the sweetness of the crisp topping, and they always bake up tender but not mushy. Birthdays, parties or just Sunday dinner; our outside catering menu suits every occasion.