My girl made this apple crumble the day before, it tasted so nice, we decided to tweak the recipe further to be served this coming Christmas as dessert. Talk about being last minute!
The original recipe serves 2 with just an apple. We thought the amount of filling could be increased and thus used 2 apples instead, but maintain the amount of sugar to limit the number of calories. Adding ground cinnamon to the filling also helps to make the filling taste sweeter without additional sugar.
I bake it in an old baking dish with a blue rim that mimics enamelware design. This has been with me for quite some time, and sometimes I wished I have bought it in a pair. I have been making baked rice, baked pasta, and also use it to replace toaster oven tray for heating up quick bites.
Apple Cinnamon Crumble
2 green apples, peeled, cored and diced 50g sugar 50ml water 2 teaspoons ground cinnamon 70g rolled oats 70g wholemeal flour 70g cold salted butter, diced 2 tablespoons sugar
To make the fillings, boil diced green apples, sugar, ground cinnamon and water, in a saucepan over low heat until all the liquid dries up and the apples are cooked. Set aside to cool.
To make the crumble, rub butter into rolled oats and wholemeal flour until resembling breadcrumbs. Stir in sugar and mix well.
In an oven safe baking dish/pie dish or any deep round pan, spread the apple fillings evenly. Top with crumble and flatten slightly with the back of a tablespoon.
Bake for 20 minutes in a preheated oven at 190C.