Apple Crumble

By Heidemarie Swanepoel

Apples are in season and there is nothing better than eating a fresh, ripe apple. But this apple crumble comes very close. Sometimes I double up on the crumble part, and firmly press half the dough into a baking dish, and then continue as in the recipe, and serve it as a pie, but for a quick and healthy pudding, that can be eaten straight out of the oven, nothing beats this apple crumble.

Ingredients:

8 – 10 large, fresh apples
½ cup sugar – adapt to the tartness or sweetness of the apples
A handful of raisins (optional)
½ cup sugar (again)
1 teaspoon cinnamon, ground
½ teaspoon aniseed seeds (optional)
Juice and rind of 1 lemon

Crumble topping:
5 ½ oz flour
4oz sugar
3 ½ oz butter
A pinch of salt

Directions:

Peel the apples, and remove the core. Cut into thick slices. Place the apples, and a little water in a large saucepan, and gently simmer in a little water for 15 – 20 minutes. The apples must be cooked, but still firm. The time needed will depend on the type of apple you are using. Drain any excess water at the end of the cooking time, add the first half cup of sugar and the lemon juice to the apples. Cool slightly.
I often prepare a whole basket of apples to this point at a time. I either bottle them, or freeze them for later use.

Crumble topping
Preheat the oven to 350 ‘F. Mix the salt and sugar into the flour. Add the butter, and rub in with your fingers, until the mixture resembles breadcrumbs.

Grease the bottom of a pie dish. Line the bottom of the dish with the apples. Sprinkle with raisins and aniseed seeds. Mix the sugar and cinnamon, and sprinkle liberally over the apples. Do this according to taste, and according to the tartness of the apples. Sprinkle the crumble mixture on top.

Bake for 25 – 30 minutes, until the crumbles are lightly browned.

Serve hot or cold with whipped cream or ice cream.