It’s cold here.
Technically, we’ve just hit the first day of Spring. It’s still cold though. And wet. And grey. And generally miserable.
Weather like this demands something along the line of comfort food, and this pretty much ticks that box – along with the boxes for affordability, ease of preparation, wholesome ingredients and the ability to double as breakfast should it ever be necessary.
Let us pray that it is necessary…and often.
While I am all for foods that are prepared from scratch, I don’t think that this is one that has to be – in the strictest sense of the term. Because, sure, you could buy some apples and peel and cook them and then go on and make the crumble topping and bake it – and more power to you if you do.
However, I like to do one of these pretty much every week during the bleaker autumn/winter days and even I don’t have the dedication to this that would require the peeling of so many apples. I don’t peel things unless it is absolutely necessary. Ever.
So, I use tinned pie apples. They’re readily available, rarely cost much more than the unpeeled ingredients and when the contents of the can are listed as ‘100% sliced apples’ then there is very little to complain about.
Open a can, empty contents into baking dish, top with crumble, cook, serve.
However – and there had to be one of those, donchaknow – this is not a low sugar ingredient. Neither is it a low GI one. This dish will affect your blood glucose levels and possibly in ways you had never even considered. Go easy on the serving sizes; make it in a long, shallow dish so that the ratio of oat-filled topping to apple sub-strata is higher. Your insulin levels will be steadier and your children (and significant others) will be less likely to have that sugar high we all dread.
Serve it hot or cold with ice-cream or Greek yoghurt, try it with custard, eat it on its own….
1 x 800g tin Pie Apples
1 cup flour
125 g butter
½ cup rolled oats
½ cup coconut
2 tbsp brown sugar
1 tsp cinnamon
Heat oven to 180°C/ 375°F.
Place apples in a shallow glass baking dish.
Put all your dry ingredients in a large mixing bowl.
Melt butter in the microwave. Add to dry ingredients and mix through until well combined and crumbly.
Scatter over the top of the fruit and bake in the oven for 50 minutes.
Try adding slivered almonds or chunks of Macadamia nuts to the crumble topping.
Try also, scattering dried fruit like sultanas or craisins among the apple, diced dried apricot can be an absolute hit used like this.
For a sweeter variation, add some dark choc chips/milk choc chips/caramel choc chips to the apple mixture or just scatter them over the top of it before adding the crumble mix.
I wouldn’t advise putting them in the crumble itself to avoid scorching them in the oven.
You can, of course just add chunks of whatever chocolate you prefer, it doesn’t have to be in chip form!
Eat slowly, with a small spoon for maximum savourousity*.
(*Actual word that I just made up.)