- 50g plain white flour
- 50g wholemeal flour
- 75g rolled oats
- 100g dark brown sugar, or dark muscovado sugar. Your choice!
- 100g butter
- 4 large bramley apples
- 60g light muscovado sugar
- 1tsp ground cinnamon
Cook time: 20 Minutes
Call back the search parties, I’m still alive and kicking! The blog has been fairly neglected over the past few weeks due to personal issues. The main one being the Leaving Cert. 4 exams down, 3 left which resume for me on Monday. Currently gagging for a certain cocktail party next week to relieve all the stress from the past two weeks! Come July I’ll actually start blogging at regular intervals like a normal person, I’ll also be posting information on the big summer project and launch of the long-awaited complete recipe series #1. BBQ launch to coincide with the end of my big summer project, guest list open to any food bloggers or general people I know
This is a recipe I’ve had written on my to-blog list for quite a few weeks. Apple crumble is fairly common, however it’s the crumble topping which really makes this dish stand out. It’s a mix of plain and wholemeal flour, oats and the usual suspects. It cooks to make a nice chunky topping which just tastes amazing.
- Preheat the oven to 160°C
- In a large bowl combine the flour, oats, dark brown sugar and butter. Work well with your hands until the butter is well combined and the mixture has a wetish crumbly texture. Place the mixture on a large baking tray and bake in the oven for 10 minutes.
- To prepare the apple filling, peel the apples and slice into thin strips or small chunks depending on preference. Place them into a large frying pan, along with the light muscovado sugar and cinnamon. Turn the heat to medium, add 2 – 3 Tbsp of water to the pan and cook the apples until soft.
- Divide the apple between 4 small bowls and cover with the crumble topping. Serve while still hot with custard, cream or ice-cream.