Use fork, potato masher or fingers but don't use a food processor just for this tiny weeny amount. You'll wash more stuffs and what's the point? We wanna go all rustic and whatever that can be done by hand, we do it. It's therapeutic, remember? That's about how you crumble and you stop.
Now, you toss in 1.5 tbsp dark brown sugar, 2 tbsp rolled oats and 2 tbsp crumbled walnuts. Mix and toss them really well. Scatter them on top of the apples and don't press them, just scatter and cover the top completely.
That's about how it should look like. I love them, they smell great at this point already. Did I also mention, you need to crank up your oven to 180°C and let it heat up until you need it.
I am already loving how this look before baking, I dare not imagine after baking! Seriously, apple crumble is so versatile, you don't have to use walnuts and rolled oats if you don't want to. You can use nutmeg, dessicated coconuts or even almond meal, your choice. Just play around with flavours. Sometimes I do apple and berry crumble if I have that in hand. Bake the apple crumble for 15- 20mins until the toppings are golden brown....
There. Beautiful looking and they shrink a little bit after cooking. It's perfect because there's enough room for just a beautiful scoop of vanilla ice cream to sit on top.
And so you scoop a large dollop of vanilla ice cream on top of each crumble and you serve it warm.... The cold ice cream and the warm apple crumble when eaten together, is absolutely fantastic and absolutely divine.
The vanilla ice cream is adapted from Apples for Jam by Tessa Kiros. Call me a Tessa Kiros freak if you like. The recipe uses whole egg instead of just egg yolks. So rich and creamy I would never wanna make any other ice cream. And very simple too....
A little bit of everything eaten every mouthful, isn't this your perfect comfort food? See the picture below.The apples when macerated with the sugar and cooked in the oven will draw out natural juices from the apples, so sweet and syrupy and you get the hint of cinnamon after that.
You really don't need to poach it. The apples now are just firm and holds its shape, not mushy but when you bite into it, it just breaks up nicely. Love Pink Lady apples, they don't have this powdery feeling to your mouth after being turned into mush. Some apples do.
Apple crumble, if the pictures here do not lure or prompt you to make some, I don't know what else could. And you might be really busy from now on because all they ask for dessert from now on will be nothing else but these apple crumble all the time, trust me!
p/s: Jess and Edith, I've picked up the awards meant for me. If you're reading this, a million thanks to you guys again for thinking I'm worth it!
Jess@Bakericious passed me the 'Stylish Blogger Award' and ' A Blog with Substance Award' to me.
Edith@PreciousMoments passed me the 'Sunshine Award'. Jess and Edith, I think I'll make this a leaf node in the tags spanning across the blogosphere. In a quick 5 mins Google, it looks like most bloggers that I have known and those that I have not already known have already been tagged, and I'm not going to spread the contagion outside the organization further :)