When I first came to Tassie, I lived at Christ College for a year. For those of you who’ve stayed in any hostel/college before, you would understand what I mean when I say the food served is barely edible. The only thing they do not normally screw up is dessert! One of my favourite dessert during those days was Apple Crumble. Like its name suggests, it’s a crumbly sorta dessert. It’s like a softer, mashier version of Apple Pie. It is best served with ice-cream or custard. I’ve never actually made an Apple Crumble before. Since we had leftover Vanilla Coffee Custard, I thought I’d give it a go and relive my college days.
- 5-6 Granny Smith apples
- 1/4 cup water mixed with 1 tbsp vanilla custard powder
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/7 tsp ground nutmeg
- 1/4 cup water
- 2/3 cup plain flour
- 1/3 cup self-raising flour
- 2 tbsp vanilla custard powder
- 1/4 cup almond meal
- 150g butter, softened at room temperature, cubed
- 1/2 cup sugar
- Peel and core apples, sliced thinly or cubed to small pieces.
- Cook sugar with 1/4 cup water in a medium saucepan. Once sugar dissolves, bring mixture to a boil.
- Add apple and spices. Cook for a further 10-15 minutes on medium heat, stirring constantly.
- Remove from heat and stir in custard mixture. Spoon into a deep baking dish.
- Mix sifted flour, custard powder and almond meal together.
- Rub butter into flour mixture until it resembles bread crumbs. mix in the sugar.
- Sprinkle on top of apple filling. Do not press down. Bake till top is golden brown.
- Serve hot or warm with sweetened whip cream/ice-cream/custard.