Winter is finally here! This weather provides the perfect setting for the perfect dessert: apple crumble!
A few weeks ago life landed me in the picturesque town of Salisbury, home to the Salisbury Cathedral. At 404 feet (since 1549) the cathedral has had the tallest church spire in the United Kingdom- I can attest to that having climbed all 330 steps to the top!
It is here where my friend Alice grew up and where her family still lives. After the descent from the spire, her mother Lucy was kind enough to host us for a classic English tea- but more on that soon =p
Among other things I fell in love with was what I now envision to be my dream garden- one that is quintessentially English in design: that perfect combination of manicured lawns and over-flowing flower beds, trimmed topiary and box hedges. Where we have maali chachas to preserve lawns in Pakistan, I was surprised to learn that Lucy together with Rachel maintain the garden themselves- something we back home would do well to emulate.
A picket fence, an iron gate, bricks, stone pathway, a traditional arched arbor instantly created the feeling of a quaint, old-time garden. Benches, flower urns, a swing under the apple tree all heightened the sense of style underpinning the plantings and showcased a sense of perfection.
Lucy was kind enough to provide us a huge bag of hand-picked apples and we returned to London with promises of making good use of them. We did indeed but not in London but a week later on a cold night in Edinburgh.
A classic apple crumble courtesy a traditional recipe from master chef Alice was a delicious way to use all those apples!
This recipe comes together quickly, provides the perfect finish to a hearty meal and left the kitchen fragrant with cinnamon and the fruitiness of fresh apples.
I believe, irresistible desserts don’t need a mile-long ingredient list or an elaborate preparation… this tempting crumble proves it. The balancing flavor and the rich texture from the both layers; soft apples and crunchy crumble topping create a delicious evening dessert.
Serve it with vanilla ice cream or whipped cream to mesh together tangy and sweet. You can’t go wrong with apple crumble! And if you’re lucky enough to have leftovers, warm them in the microwave and serve with yogurt, to make a warming breakfast.
6 Granny Smith (green) apples, peeled and chopped
135g brown sugar
1 teaspoon cinnamon
1 cup (150g) plain (all-purpose) flour
½ cup (110g) caster (superfine) sugar
50g butter, softened
(you can add a bit of oats here too)
For the topping, place the flour, sugar and butter in the bowl or a food processor and mix until the mixture resembles fine breadcrumbs.
Place the apple, sugar and cinnamon in a bowl and mix to combine.
Spoon the apple mixture into an ovenproof dish and sprinkle over the topping and bake for 20–25 minutes or until golden.