It’s autumn and that means apple and pear season. On the Australian Farmers social media this month we got the lowdown on what was in season from James Cooper who is a regular at the markets. James shared with us an for the next time there’s pork roast on the menu.
When it comes to apples and pears there’s limitless options, from a pear and feta salad for those warm autumn days, to apple and cinnamon scrolls, perfect to fill lunchboxes or with a cup of tea. However, the ultimate in comfort food for those cooler evenings must be the apple crumble and we’ve found a recipe from the queen of seasonal food, .
Ingredients
Filling
7 large granny smith apples
3 strips lemon zest
1/2 cup brown sugar
40g unsalted butter
1 cinnamon stick
1/4 cup
Crumble
1 Tblspn brown sugar
2/3 cup wholemeal flour
100g traditional style oats
1tspn ground cinnamon
100g unsalted butter
Method
- Preheat oven to 180C.
- Pee;, core and slice the apples into wedges and place in a medium saucepan.
- Add the lemon zest, brown sugar, butter, cinnamon sticks and Verjuice. Bring to a gentle simmer, and continue to cook until tender, but not mushy (about 20 minutes). Check to see that apple wedges are cooked through.
- Remove the apples from the saucepan, discarding the cinnamon and lemon zest, and arrange in the base of an oven proof dish.
- To make the crumble mix together the brown sugar, wholemeal flour, oats and ground cinnamon in a mixing bowl.
- Using a vegetable grater, grate the butter onto the flour mixture, and incorporate using the tips of your fingers until mixed like course breadcrumbs.
- Top the apples with the crumble mixture and bake in the oven preheated for 30 minutes, until the crumble is golden brown.
- Allow to cool slightly then serve with Rich Vanilla Bean Ice Cream or runny cream.
