APPLE CRUMBLE

I keep a jar of crumble mixture in the fridge at all times. It’s so simple to make in the food processor. Gluten-free flour works just as well, so I keep a jar of that on hand also. You can use any seasonal fruit instead of apple. Apricot is sensational, as is rhubarb with strawberry.

Serves 6

         FOR THE FILLING

         750g cooking apples (such as Granny Smith or Sturmer), peeled, cored and quartered

         ½ cup water

         1 tablespoon lemon juice

         sugar to taste

         FOR THE CRUMBLE MIX

         1 cup self-raising flour

         ½ cup brown sugar, firmly packed

         80g butter

Preheat the oven to 170ºC. Grease a 20cm casserole dish.

To make the filling, place the apples in a saucepan with the water and lemon juice. Bring to the boil and simmer until the fruit is almost cooked. Mix in sugar to taste and cook for a few minutes more.

Pour into the prepared dish.

To make the crumble mix, place all the ingredients in a food processor and process until it resembles fine breadcrumbs. Sprinkle the mixture over the top of the apples.

Bake for 30 minutes until the crumble is golden brown and crunchy.