She's Apples - Apple Crumble (Apple Crisp)

August is apple season in the southern hemisphere, and warm desserts with apples are an appealling way to use the plentiful and seasonal fruit at the moment.

The Granny Smith, developed accidentally in Australia in the nineteenth century, is a versatile apple particularly well-suited to cooking; not overly sweet, it keeps its shape even when cooked to an attractive softness.

Apple Crumble is one of the simplest ways to use these. This is basically what Americans call an "Apple Crisp" although in my experience the Anglo-Australian product is less likely to contain oats in its topping.

The principles of making this are eminently simple, but lend themselves to experimentation. The addition of spices to the topping or the apple filling, and of subtle use of citrus or dried fruit to the filling, can produce even more luscious results.

Ingredients
Filling
3 large Granny Smith apples, peeled, cored and cut into slices
1 Tbp brown sugar
2 Tbps currants or raisins
1 Tbp candied citrus peel

Topping
100g plain (all-purpose) flour
1 tsp baking powder
60g butter or margarine
50g brown sugar
1 tsp ground ginger
1/2 tsp mixed spice (e.g.: cinnamon, nutmeg, allspice)
50g ground hazelnuts or walnuts

Method
Pre-heat oven to 180C/375F. Combine sugar, spices and baking powder; in another bowl rub butter into flour, not too thoroughly; you want lumps the size of small peas. Combine flour and sugar mixtures and nut meal. This may be more topping than required, and can be refrigerated or frozen.

Combine apple slices, sugar, dried fruit, peel and a tablespoon or two of water (if you put the apple in a bowl of acidulated water as you slice them, extra water may not be necessary). Heat the filling gently in a saucepan over medium heat for15 minutes or so (or in a large bowl in a microwave for 3 x 3 minutes), stirring a few times.

Pour the filling into a greased baking dish, 12" square or similar. Sprinkle topping on generously, and bake for 20-30 minutes or until brown, watching at the end to avoid burning.

Serve with ice-cream, cream or custard.