APPLE CRUMBLE

I used to make this dessert when I was a young girl in Calicut. Back then, ovens were not common in Calicut homes and baked desserts, even less common. But my parents had a different mindset, that they imparted to their children and grandchildren. We had foreign recipe books in our bookshelves and adventurously tried to make dishes, that we had never seen or heard of before.  

Today, I can make this dessert without referring to any recipe. I just eyeball the quantities. Some of my nieces have fond memories of Dollyaama's apple crumble. A very dear friend in Dubai swears it is the tastiest 'apple pie'😄 he has ever eaten. For my nieces and dear Ramesan in Dubai - this recipe was quantified for you. 

Ingredients

For the apple base
6-8 apples - peeled and cut into chunks or slices (use whatever apples are in season)
Sugar to taste (only if the apples are very tart)

Powdered cinnamon to sprinkle over the apples (optional)

For the topping
1 cup plain flour
1 cup sugar

1/2 cup butter

Slice or cut the apples into chunks. Do not cut apples into very small pieces. They will get mushy in the oven. If the apples are very tart, mix a little sugar into the cut apples. Sprinkle with cinnamon powder (optional). Arrange in a baking dish and pack down well. Apple shrinks while baking so you want to pack in the apples as close as possible.

I use a round pie plate. You may use a square or rectangular pyrex dish.

Prepare the topping. Mix the flour and sugar together. Cut the butter into the flour and sugar. Using your fingertips, work this in, till the mixture resembles coarsely ground breadcrumbs.

Spread this mixture evenly over the apples. Poke a few holes into the topping for the apples to breathe. (Optional. It's fine if you skip this step)

Bake in a preheated 350F oven for 30 to 40 minutes or until the topping is firm to the touch and has browned lightly in a few places..

Serve warm with fresh cream or French vanilla ice cream. I think it tastes great just but itself. My personal favorite is eating it with a thick, pouring cream.