Sugar Baby Love

Frugal February: Post No 2

Today, children, I made, in my humble opinion, an almighty apple crumble.

As a child, my mother used to make the most fantastic rhubarb crumble: the rhubarb was just the right side of sour and the topping was caramelised and crunchy.

However, rhubarb is not a fruit to eat raw (although I must declare a penchant for sucking on those deliciously sour stalks of goodness), and thus, unless one intends on cooking with it, it is not a foodstuff one would have in the house by chance. It is not a frequenter of fruit bowls.

So, why did I decide to make this apple crumble? Well, in the spirit of limiting food waste, instead of throwing away the browning apple segments which Jude refused, I decided I would actually use them. And, as luck would have it, I had all the ingredients I needed.

I’ve adapted a recipe from Annie Bell’s Gorgeous Desserts. The original recipe uses apricots, but I used apples for reasons I’ve already explained.

4 apples, whatever variety you like (I used Coxs and no sugar), peeled, cored and diced
160g unsalted butter
150g golden syrup
150g rolled oats
1/2 tsp sea salt
Tbsp light muscovado sugar

1) Preheat oven to 180 degrees/Gas Mark 4.
2) Melt golden syrup, salt and 150g butter in a pan on a medium heat. Stir in oats.
3) Put apples in a medium-sized dish (although I used a cake tin lined with baking paper, so you can improvise) and dot remaining butter around the dish.
4) Place oat mixture over apples. Scatter over muscovado sugar. Cook for 30 minutes.

And that’s it. I ate this for breakfast and later on cold from the fridge.