Apple Crumble

Do you know everyone in the apple's family? Well, I know I don't - not all, at least. I know and I've heard of a few names but to tell their names by the look is rather hard for me. I guess I can only tell which is Granny Smith and which is Fuji. Other than that, nope!

The Apple's Family

Whenever we do open house for Eid in Kelantan, there will be people requesting us to do apple crumbles. This recipe is from Umi's Canadian (if I'm not mistaken) friend. The crispy golden sand of crumbles with a hint of peanuts makes a perfect compliment to the soft bed of stewed apple underneath it. But sometimes I like the crumbles to be on the larger/coarse side which form golden small stones or clumped sands when baked.

The Granny Smith

 Recipe (Apple Crumble) :

• 4 Granny Smith Apples
• 1 stick of cinnamon
• 3-4 cloves
• 2 tbsp sugar 

1. Peel the apples and core them. Each apple is cut into 8 wedges which later be cut into 3 pieces for each wedge. 

2. Put them in cold water to prevent oxidation.

3. When the apples are cut, pour out the water and put the apples along with the cinnamon, cloves and sugar in a pot or a medium saucepan.  

4. Cover with a lid and cook over medium heat for about 10-15 minutes. Stir occasionally to prevent burning. I cook them for about 12 minutes whereby some of the apples have turned a little mushy (not pureed though) and some still hold their shapes. If you like them to be quite firm, then cook for a lesser time.

5. Remove from heat and let it cool slightly.

6. Later, put the apples (throw away the cinnamon stick and cloves) in a lightly greased dish.

• 1 cup of flour
• 100-120 g of cold butter, cubed
• 4-6 tbsp of caster sugar
• 1 tsp vanilla essence
• 4-6 tbsp of ground peanuts/almonds

1. Put the flour in a bowl and rub in the butter until it takes on a breadcrumb consistency. I like them to be coarse (Some are fine like sand and some are quite chunky).

2.  Put in the sugar, vanilla essence and ground peanuts and mix until just combined. 

3. Bake in a preheated oven at 180C for 25-30 minutes or until it turns crispy and golden. Serve warm with some whipping cream or vanilla ice-cream.