I wish we had a “smell” chip to share with you the wonderful smell emanating from Nine of Cups when I'm baking apple crisp. It certainly covers up the bilge, diesel and miscellaneous boat smells. I just got a recipe from a new friend, Mary on Indulgence II, for her Apple Crumble. The crumble in this recipe is the crust as well as the topping and it's wonderful. Thanks, Mary! Note that Mary's recipe makes a much larger quantity; I've halved it for use on Nine of Cups. I made this recipe while back in the USA and sadly, there was nary a Pink Lady in sight … only Granny Smiths.
Indulgence II Apple Crumble
Author:
Marcie via Mary of Indulgence II
Ingredients
- 1 cups self-rising flour
- 1/4 lb (1 stick or 125 g) butter
- 1 cups coconut
- Pinch salt
- 1/2 cup white sugar
- 1/2 tsp vanilla
- 1 egg
- 6-8 medium apples, peeled, sliced and stewed*
Instructions
- Melt butter and add to dry ingredients.
- Add egg and vanilla and mix well.
- Grease an 8” deep pie pan and place ¾ of crumble mixture in the bottom of the dish. Press evenly over base and up the sides of the prepared pan with the back of a spoon.
- Place apples* on top, then use the remaining crumble mixture to cover the apples.
- Bake in 350F/180C oven for 25-30 minutes or until crumble is brown.
- For an extra twist, try adding a small can/tin of drained,crushed pineapple to the apples.
Notes
Stewing the apples first reduces cooking time and insures the apples are soft and juicy. Simmer apples in water (or apple juice) and a little cinnamon until soft. Drain excess liquid.
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