We are lucky enough to have wild apples growing in our yard at home. It took quite some time to realise just what we had, and of course, getting them off the tree before the birds and other wildlife did, but we had ACTUAL apples! Growing! I definitely knew we were not in the city anymore!
The cold climate is perfect for apple growing. And while these wild ones are a little tarter than some of the sweeter varieties, the girls love to eat them, and I love to cook with them!
This variation on a traditional apple crumble has a little caramel sauce added to make up for that tartness – any excuse I say!
Wild apple crumble
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
- 15- 20 small wild apples or sour apples, peeled and roughly quartered
- ¾ cup caster sugar
- 1 tbsp brown sugar
- 1 pinch cinnamon
- 5 tbsp plain flour
- 2 cups oats
- 1/3 cup brown sugar
- 2 tsp cinnamon
- 75g diced butter
- Preheat oven to 200°C.
- Throw apples into a saucepan with both sugars and cinnamon over a medium heat, and cook for about 10 minutes or until the fruit is soft. Don’t worry about the initial lack of liquid. After a few minutes a liquid will form and the brown sugar will begin to caramelise it. Set aside.
- To make crumble mixture, combine all the dry ingredients in a bowl and whisk to combine.
- Using the tips of your fingers, mix the butter through flour mixture, so it resembles fine breadcrumbs.
- Spoon the apple mixture into the bowl. Drizzle over as much of the sugar syrup as you desire. If you don’t want your crumble to be too sweet, leave some syrup to the side.
- Spoon over the crumble mixture and place it into the oven for 30 minutes, or until the top is golden brown and the caramel apples are bubbling up the sides.
- Serve with custard or ice cream, or as we have it, with natural yoghurt to cut through some of that sweetness.
Beth of Baby Mac has been blogging since 2006 and made the move from the city to the country in 2010. On Baby Mac she writes about her family, life in the country, entertaining and recipes, interiors – with a good dose of humour on the side.