I love them.
Usually Granny Smith apples are used in apple desserts but I use whatever’s in the house, in this case, royal gala apples.
I’ve played around with many crumble mixes. Some with coconut, some without, some with different nuts, seeds and sugars. This particular crumble I’ve adapted from a Margaret Fulton Date and Oat Slice recipe that I’ve been using for years. It’s one of my husbands favourite treats.
Simply rub 75g of butter into 55g of wholemeal flour and 35g rolled oats. Add 30g brown sugar and 30g shredded coconut and mix together until well combined. Set aside.
Next, peel and core 1 large apple, then chop into smallish cubes. Throw into a bowl with 100g frozen (or fresh if they’re in season) mixed berries, 20g finely chopped glacé ginger, 1/2 tsp ground cinnamon and 40g brown sugar. Mix well.
Now spoon the apple mixture into a small, deep oven proof dish, sprinkle the crumble mix over the top and bake at 180c for about 35 minutes or until the top is golden brown. I made 4 x 1 cup individual servings, but it’s up to you.
Take it out of the oven and let it cool down for a while before serving with custard or ice cream. Wonderful winter dessert after what’s been a healthy food week for us.