Nothing like a comforting piece of apple crumble hot from the oven with some custard or cream to warm the cockles of your heart on a cold wintry evening with aromas from the spices which are beautifully intoxicating.
I adjusted the recipe slightly by increasing the spice quantities and placing the entire crumble on top of the apples instead of mixing a portion of it in with the apples as with the original recipe in the book, The Cake the Buddha Ate.
500g self-raising flour
½ tsp cinnamon – I used 1 tsp
½ tsp mixed spice
½ tsp cardamom – I omitted this as I only have pods
⅛ nutmeg – I used almost ½ tsp
½ tsp salt
250g butter, soft
2 cups brown sugar – I only used 1¼ cups
500g apples, cooked or 1 x 725 g tin – I cooked 4 large red apples in a about 2 tbsp lemon juice and 2 tbsp brown sugar
½ cup raisins – I omitted these because I was plum out of raisins
½ cup chopped nuts – I omitted these because I was plum out of nuts
- Preheat the oven to 180°C and prepare a pie dish.
- Gently work the flour, spices, salt and butter together between your thumbs and fingertips to form crumbs.
- Add the sugar and blend with your fingers to retain the consistency of breadcrumbs.
- Combine half the mixtures with the apples and raisins, and place in a dish, alternatively just place the apples and raisins in the bottom of the dish followed by the entire crumble mixture on top.
- Sprinkle over the remaining crumbs and then the chopped nuts.
- Bake for 45 minutes until golden.
- Serve warm with custard or cream or possibly even ice cream if it isn’t too much of a wintry night.