Filling
6 Granny Smith (green) apples, peeled and chopped
¾ cup (135g) brown sugar
1 teaspoon cinnamon
1 teaspoon flour for thickening
Raisins (optional, reduce the sugar if you add in raisins)
Topping
1 cup (150g) plain (all-purpose) flour
½ cup (110g) caster (superfine) sugar
50g butter, softened
Method
Prepare the filling. Place the apple, sugar and cinnamon in a bowl and mix to combine.
Preheat oven to 160ºC (320ºF).
To make the topping, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Set aside.
Spoon the apple mixture into 4 x 1 cup-capacity (250ml) ovenproof dishes, sprinkle over the topping and bake for 20–25 minutes or until golden.
Topping
1 cup (150g) plain (all-purpose) flour
½ cup (110g) caster (superfine) sugar
50g butter, softened
Method
Prepare the filling. Place the apple, sugar and cinnamon in a bowl and mix to combine.
Preheat oven to 160ºC (320ºF).
To make the topping, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Set aside.
Spoon the apple mixture into 4 x 1 cup-capacity (250ml) ovenproof dishes, sprinkle over the topping and bake for 20–25 minutes or until golden.
1st trial august 2013
Apples and the crumbs
I only used 2 green apples, 1.5 tblspoon of brown sugar.
3 spoon of flour and 1 spoon of sugar, mix well with butter using fingers to make the crumbs.
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