Viewport width =
May 24, 2010 | by  | in Opinion |
Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

Apple Crumble

An easy way to use up old apples.


  • 2 apples
  • 6 tablespoons porridge/oatmeal
  • 4 tablespoons flour
  • 6 tablespoons coconut
  • 4 tablespoons brown sugar
  • 50 grams/1.8 ounces butter


  • Preheat oven to 150oC/300oF.
  • Peel the apples, core and slice them.
  • Put in a saucepan with a little water (not enough to cover) and cook over an element until just tender.
  • Place in a small oven-proof dish.
  • Melt the butter.
  • Mix butter with porridge/oatmeal, flour, coconut, and brown sugar to make the topping.
  • Sprinkle topping over the apples evenly, and press down gently.
  • Bake for about 15 minutes, until the topping is cooked and browned.
  • Served best with custard or ice cream.

If you want, you can use canned apples and not have to cook the apples beforehand. You can also add a can of drained peaches to the recipe, laying them down with the apples before adding the topping.

Tip of the week:

Some ovens are much better than others, and some can bake or cook unevenly. If you have one such troublesome oven, always set your timer to half of what the recipe says, then when it goes off turn the pan/pot/dish/etc around, and bake/cook for the rest of the time.

Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

About the Author ()

Comments (3)

Trackback URL / Comments RSS Feed

  1. rosemary says:

    any ideas on what sort of spices to use in apple crumple. I like mine with cinnimon, nutmeg, or maybe a hint of ginger.

  2. YY says:

    The ones you mentioned are great. Any brand of generic mixed spices is also good. I like to throw nuts in the recipe. Macadamia or almond works best.

    Also; rather than draining canned fruit, you can use the juice/syrup instead of milk in the custard (not too much though, 50% at very most).

  3. Renee Lyons says:

    Fruit juice for custard? I’ve never done that but it sounds interesting, I’ll have to try it some time! As for spices, I usually go for some sort of mixed spices packet, simply because it’s easiest. But individually, cinnamon is probably my favourite spice to use. And almonds. Almonds are the best, add almonds to anything and you’re good to go!

Recent posts

  1. There’s a New Editor
  2. An (im)possible dream: Living Wage for Vic Books
  3. Salient and VUW tussle over Official Information Act requests
  4. One Ocean
  5. Orphanage voluntourism a harmful exercise
  6. Interview with Grayson Gilmour
  7. Political Round Up
  8. A Town Like Alice — Nevil Shute
  9. Presidential Address
  10. Do You Ever Feel Like a Plastic Bag?

Editor's Pick

In Which a Boy Leaves

: - SPONSORED - I’ve always been a fairly lucky kid. I essentially lucked out at birth, being born white, male, heterosexual, to a well off family. My life was never going to be particularly hard. And so my tale begins, with another stroke of sheer luck. After my girlfriend sugge