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.
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.
INGREDIENTS
Serves 4 Adults
3 cooking apples (or 4 regular apples)
1 tbsp cornflour
2 tbsp lemon juice (approx. 1 lemon)
1/2 tsp cinnamon
60g oats
50g chopped walnuts
3 tbsp maple syrup
75g dark brown sugar
50g butter
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.
onetoughcooker.com 