I defy anyone to pass up a hot apple crumble with custard and ice cream on a cold wintery day (and we’ve had a few of those lately in Melbourne – winds straight from Antarctica!!!). This is my favourite apple crumble recipe, which I cook in Summer, Autumn, Spring… and Winter (it’s that good!!!). I did alter this recipe when I had gestational diabetes to be low GI (so I didn’t have to miss out for several months), so I will give you both versions.
My dear friend Coco introduced me to this. She offered to make the dessert for a dinner party at my place about 4 years ago. She arrived with this apple crumble from the Presbyterian Women’s Missionary Union of Victoria Cookbook (that’s quite the mouthful!!). It went down so well, there wasn’t a crumb (or should I say crumble) left over. She had also given me the cookbook, so I was able to continue feeding myself with apple crumble forever more…
- 6 apples (granny Smith are the best for cooking)
- 1/2 cup sugar (I only used 1 tablespoon of sugar here for a low GI version)
- 1/4 cup water
Note – I have also used rhubarb and apple, raspberry and apple, & blueberry and apple as the fruit.
- 1/2 cup of brown, raw or white sugar (I would use 1/2 cup of stevia for a low GI version, or reduce the sugar to 1/4 of a cup)
- 1/2 cup plain flour (I would use wholemeal flour for a low GI version)
- 1/2 cup coconut or muesli (I use rolled oats or half coconut, half oats)
- 1/4 cup melted butter
- 1 teaspoon cinnamon
Peel, core and slice apples. In a saucepan, cook with the water and sugar until soft. Place in a greased pie dish (or individual ramekins), combine the topping ingredients and cover the fruit mixture . Bake at 180C for 30 minutes, or until golden brown and crunchy on the top.
Best served with ice-cream, custard and cream…. Yummmmmm! Undoubtedly the best way to warm yourself
tummy this winter (or Summer, Autumn and Spring!).