Crunchy Nut Apple Crumble

Apple Crumble is comfort food in a dish. Sometimes a very simple recipe can provide you with the most unexpected treat. This recipe for Crunchy Nut Apple Crumble is no exception. It is also a good friend's recipe, so it is tried and true.

My traditional Apple Crumble is a family favourite pudding and I rarely deviate from my normal recipe. Everyone in my family is always very aware if I change a single element of it. "Just don't change the original recipe Mum."  However, when we caught up with good friends in Townsville last year during a Pickleball tournament, my lovely friend Cecily baked us this Crunchy Nut Apple Crumble for dessert, which uses Crunchy Nut Cornflakes as the main component of the crumble topping. I don't think it will totally replace the family favourite with ratings, but it comes in a very close second. Served with ice-cream it was a show stopper. I've written up my traditional Apple Crumble recipe below, even though the link to it is in the second paragraph above, as you might like to cook the apples from scratch for this crumble if you have the time. Only Granny Smith apples will do.

This is one of those mid-week recipes for impromptu dinner parties, or for family dinners when you are short on time but high on motivation, and just need  a simple and delicious dessert. Been there? I have. It will be perfect to enjoy with the Australia Day celebrations this long weekend.

Mr. HRK and Shannon were very excited when I arrived home with a packet of Kellogg's Crunchy Nut Cornflakes to make the crumble, which I wasn't expecting. I didn't realise they were already such a favourite with them, the simplest of things can hit a high note at times. Needless to say these cornflakes were also eaten for breakfast by them for a few days following that.

No paid advertising intended here for Kellogg's

Ingredients:

Serves 6

Crumble ingredients:

3 cups Crunchy Nut Cornflakes

1 tin Condensed Milk

1 cup desiccated coconut

Apples:

1 large can of Pie Apples

1 teaspoon cinnamon (optional)

1 teaspoon honey (optional)

Cornflake topping for the crumble, before baking

Method:

Place the Pie Apples in a lightly greased baking dish and mix through the cinnamon and honey if using. I didn't add any extra sweetener to the pie apples as I think the topping is sweet enough. However, you could add a little honey to the apples if you wish. 

I just used a pyrex dish to cook it in being a mid-week and no fuss dessert. Dress it up as much as you wish though in your nicest oven proof dish.

Mix the crumble ingredients together and place on top of the apple. 

Bake in a moderate oven for 20-25 minutes until it is starting to turn golden on top.

Traditional Apple Crumble

I am also giving you my family favourite Apple Crumble recipe here, so that if you wish to cook the apples from scratch, instead of using apples from a tin, this is how I like to do it. 

Cooking the Apples

4-6 Granny Smith cooking apples
1-2 tablespoons sugar
1/3 cup water

Fruit variations and combinations along the same theme depending on what is available

Cooked Rhubarb and apple
Tinned apple

A jar of pitted cherries combined with the apple
Pie peaches
Stewed dried apricots

My Traditional Crumble

1 cup plain flour (refined or wholemeal flour is preferable)
3 tablespoons butter or margarine, chopped into 3 centimetre pieces, plus an extra tablespoon chopped into pieces for the top of the crumble topping
3 tablespoons brown sugar
3 tablespoons coconut
1/2 teaspoon ground cinnamon
1 tablespoon Rolled oats 

Let's cook

1.  Peel and core apples and slice thinly.
2. Place in a saucepan with water and simmer gently until soft. Add sugar to taste and stir to dissolve.
3. Allow to cool then pour into a pie dish, keeping back excess juice.
4. Place flour in a bowl then rub in chopped butter with your fingertips to form a crumb.
5. Add sugar, coconut, rolled oats and cinnamon and mix well until a good crumbly consistency.
6. Sprinkle lightly on top of apples.
7. Add a few pieces of chopped butter to the top of the crumble.
8. Bake in a moderate oven until lightly browned on top.
9. Serve hot or cold with boiled custard  or ice-cream.

(I like doing steps 4 and 5 by hand, however you could use the food processor.)

Cooking notes:

• If you prefer a tidier looking topping, you could crush up the cornflakes. However, some of the crunch will disappear if you do. The taste certainly won't be affected. 
• When using canned apples, I prefer the brands that use apple slices rather than pureed apples.
• This dessert reheats beautifully in the oven.
• I always keep a packet of rolled oats in the pantry, it can be used in so many biscuits, slice and dessert recipes.

It's a long weekend here in Australia for the Australia Day celebrations, on 26th January.

Easy and simple meals, including BBQ's, lots of salads, more seafood and no doubt some beer and wine to wash it down with will all be on offer. We are enduring heatwave conditions throughout much of the country this weekend so outside activities will be limited.

Hope you can enjoy a relaxing weekend wherever you are.

Warmest wishes,

Pauline