I was never a huge fan of apple crumble as a kid. I think I’d had too many anemic looking crumbles with apples that had reduced to sauce. The Apple Betty is a suped-up crumble with much more texture and flavour than a traditional crumble. Walnuts and oats in the topping and not cutting your apples too small are key to giving this pudding a great texture. I use Canadian flavours of cinnamon and maple syrup then cover the whole lot in British custard.
Serves 4 Adults
3 cooking apples (or 4 regular apples)
1 tbsp cornflour
2 tbsps lemon juice (approx 1 lemon)
1/2 tsp cinnamon
50g chopped walnuts
3 tbsps maple syrup
75g dark brown sugar
1 tsp cinnamon
1 tsp nutmeg
- Peel and core the apples then cut into quarters and cut each quarter in half. Put the apple in a bowl and sprinkle over the cornflour and 1/2 tsp of cinnamon then add the lemon juice and stir to coat the apples. Put the apples into a 22×15 oval baking dish.
- Pre-heat the oven to 195°C (175°C fan). Put the oats, sugar, spices, butter and maple syrup in a bowl and combine using your fingers until you have a pea sized consistency. Chop the walnuts and add to the mixture, stir to combine. Sprinkle the mixture over the apples and press it down. Bake for 45 minutes and serve with custard or vanilla ice-cream.