My work colleague Julie is as skinny as a rake. She is one of those lucky people who seems to be able to eat what she pleases without putting on a pound. The fat fairy has passed her by and thanks to this she has, without even a twinge of guilt, built up a repertoire of naughty-but-nice desserts which she is happy to share with her friends.
And these decadent dishes are no shrinking violets. They are wicked puddings with gutsy flavours and rich textures but, because Julie is not one to linger longer than necessary in the kitchen, she has fine-tuned them to new heights of speed and simplicity. Case in point is her delicious apple crumble. I used to make crumble the old-fashioned way – peeling and stewing the Granny Smiths then carefully combining the butter and flour until it resembled fine breadcrumbs. Well, there’s none of that here. This is a store-cupboard pud that’s a cinch to make and tastes just as good as its complicated counterparts.
This wicked apple crumble is perfect comfort food for those in the northern hemisphere welcoming winter frosts and warm evenings by the fire, but it’s equally good with a dollop of ice-cream for those of us looking forward to lazy summer days.
Enjoy!
Ingredients:
2 large tins of apple pie fruit – sliced ones work best
2 cups self-raising flour
1 cup brown sugar
1 cup oats
Approx 200g butter (or margarine)
Method:
1. Preheat the oven to 200C
2. Melt the butter
3. Add the butter to the dry ingredients and mix
4. Put the tinned apple in the bottom of a casserole dish
5. Cover the apple evenly with the crumble mixture
6. Cook for 25-35 minutes until golden brown on top
From Deborah!
1 comment:
Very funny Blog Deb and I must say, you have inspired me to put on my apron and have a crack at this tempting dish. I love apple crumble. Martha Stewart, here I come. Nicki P
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