Notes for apple crumble

Why put chilli in stewed apples? Because this is a dish eaten with tea and the chilli adds a moreish taste which goes with tea the same way a curry does.

Note: when stewing apples, you need to stir often as they cook quickest on the bottom and otherwise you will end up with a combination of mush and half crunchy apple – of course, that may be exactly what you want!

For one standard pie dish:

For the filling:

  • 6 granny smiths peeled, cored and sliced
  • dash of water
  • sugar to taste – with sweeter apples maybe none
  • cloves
  • freshly ground cinammon
  • a few dried chillies crushed/crumbled

Bring to boil in saucepan, they don’t take long to soften, stir once or twice.

For the topping (I didn’t measure the ingredients):

  • whole oats
  • sugar
  • dessicated coconut
  • powdered ginger
  • cinammon
  • finely chopped pecans
  • butter in small pieces

Preheat oven to 180C

  • Butter pie dish and add apples, take out cloves.
  • Mix all ingredients for topping and rub in butter. It will be dry in parts and lumpy
  • Spread over apples

Bake until topping looks ready.

Serve piping hot with natural thick yoghurt. Yoghurt could be cream, creme fraiche or icecream.

Had half for dessert, the rest will be breakfast in the morning.

Added: I have also made this with no sugar on granny smiths, and with treacle instead of sugar on the crumble. If using treacle add after you have rubbed in the butter.

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