Apple Crumble

Well it may not look as good as some of my fellow bloggers, but I assure you it taste great.
So what better to bake on a cold Sunday, Autumn Sydney afternoon. And with some warm custard to top it off.

Well this is a pretty easy recipe.

I purchased my green apples from Camden Farmers Markets on Saturday, (held every second Saturday of the month). $2.45 for 8 Granny Smiths. Bargain compared to the bigger stores. And I assure you these apples were picked the day before from this farmers tree.

I have two options for the base of the pie. You may chose to have no pastry base, or use a short crust pastry base. I chose without.

Ingredients

        

       Apples

• 8 green apples (1.2kg), peeled and chopped
• 1 tbsp water
• 1/3 cup sugar (white)
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon

Place the apples and water in a deep frying pan over medium heat. Cover and simmer, shaking the pan occasionally, for 5 minutes or until just tender. Drain and cool completely. Stir in the sugar, lemon juice and cinnamon, and let it sit until you are ready. 

Crumble

• 150 g white sugar (3/4 Cup)
• 170 g Chilled butter (diced)
• 155 g Plain flour (1 ¼ Cups)
• 5 g ground cinnamon (2 Tea spoons
• 25 g shredded coconut (1/3 cups)
• 25 g rolled oats (1/3 cups)

Mix the sugar, butter, flour, and cinnamon (use your hands).

Mix in coconut and oats. 

Pour your cooked apples into your (9 inch or 22cm) dish. 

Sprinkle the crumble over the apples.

Preheat oven to 200 Degrees c

Bake for 1hour – until golden brown

Pastry base option:

Pastry Base 

In a large bowl, whip together the butter and sugar until fluffy.
Mix in the egg.
In a separate bowl, mix flour, baking powder, and custard powder.

Mix the dry ingredients into the bowl with the butter and sugar.

Knead a little until all ingredients are together.
Add a little water at a time to assist.

Some debate whether to store your pastry in the fridge for 30 minutes in glad wrap. I think this may help the butter hold your pastry together.
Either way, take your dough and roll it so that it fits into your dish.

Press crust into the bottom and up the sides of a 9 inch (22cm) dish or spring form pan.