Hello world! It has been super crazy busy here in Wollongong this past week so my dear British friend, ‘Hannah the Pom’ is sharing a delicious recipe with us. Over to you Han..
Hey! I’m Hannah. I blog at The Scribbles of GirltaristHan. I helped Ruby get this blog from being an idea to having a url and a design (Ruby then did the hard work from there!) I’m back now to offer up a guest post and so here we go. I live with Chris and Our Sidekick. Our Sidekick is a 12 year old lad who came to live with us – he’s now part of our family and one day will be our official foster son. (exciting and scary I know right!!)
Apple Crumble is probably one of my favourite desserts – after profiteroles! I love to make it as it’s really simple and doesn’t take too long.
Back in August/July Chris was given an epic bag of apples – I don’t know if they were cooking apples or not but Chris stewed them so they could be used in a pie or something like that – but that was as far as he had got. Therefore I had a bit of a head start on making the crumble because the fruit was already sorted. It seems that I have two different recipes but the one that I was using works on 2 large cooking apples and a mango as the filling so I’ll use that recipe for the rest of my instructions.
Either way you then stick your fruit into the bottom of a dish – I used a Pyrex dish as that’s what we had – I think the similar dish my Mum would use is opaque. I would say that its about 2 or 3 centimetres deep (and guestimated from what we had ready).
Ingredients for the Topping
200g (7 oz) plain four (we used self raising and no baking powder)
1 teaspoon baking powder
75g (3 oz) butter (or margarine)
25-50g (1-2 oz) porridge oats
So for the topping, I sometimes stick religiously to the recipe and other times I guess – like with victoria sponge/fairy cakes they are dead easy (4442 formation). Chris prefers his topping more oaty and I prefer it more bread-crumb like – so there were a few extra grams of porridge oats thrown in for good measure.
1. Mix the flour, baking powder (or just your self raising in our case), also add your butter. Yes you have to get your hands mucky – I’m sure there is a cleaner way to do it but this is more fun lol. Stick your hands in and rub it all together so that you end up something looking like breadcrumbs.
3. Tip the topping mixture over your fruit.
4. Level off the top and bake in the oven till its a golden brown colour for about 30 minutes at 180C (350F) Gas Mark 4.
5. Serve with ice cream, custard or cream. I had raspberry ice cream because that’s what we had in the freezer!
Thanks for the post Han. Check back next week for a new post from Sew, Cook, Create!