Apple crumble is one of the easiest and tastiest things you can make for a quick dessert. And of course the bonus is that it makes a great breakfast the next day!
Rather than make a standard apple crumble or crisp, I was inspired by Dorie Greenspan's version as we just happened to have one last lonely pack of frozen cranberries leftover from Christmas.
Recipe adapted from Dorie Greenspan's Baking from My Home to Yours, p422
3/4 cup plain flour
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup dessicated coconut
1 ts cinnamon
1 ts ground ginger
125g butter, chopped into small pieces
4 apples, peeled, cored and chopped into a fine dice
1 cup frozen cranberries
1/2 cup sultanas
1/3 cup sugar
1 tbs plain flour
Preheat oven to 180 degrees Celsius. Spray a 1.8 litre baking dish with oil and set aside.
To make the topping, combine the dry ingredients in a large bowl. Rub the butter into the flour mixture until it resembles coarse breadcrumbs and is clumping together.
To prepare the filling, combine all ingredients and mix well. Pour into prepared baking dish.
Spread the topping evenly over the fruit filling and bake for approx 1 hour or until the top is a deep golden brown and the fruit is bubbling up around the edges. Allow to cool slightly before serving with ice-cream or custard. Enjoy the leftovers (if there are any!) for breakfast the next morning.
This was really, really good! Such a shame we can only buy frozen cranberries for a few weeks a year because they add such a special quality to things like this. Definitely a winner.