Last Autumn a lovely friend on the Isle of Wight gave me a huge supply of beautiful red eating apples. They were windfalls but that didn’t matter one bit. I have no idea of the variety of apple but they were pink fleshed and I was soon peeling, coring and chopping away before cooking them down prior to freezing them.
I love to keep boxfuls of unsweetened apple in the freezer as I often cook with apple sauce but on this cold winter’s day, I had a craving for an apple crumble and I decided to try the pink apple.
Not having tried these apples in a dessert before, I decided against sweetening them as I could always add some maple syrup later if necessary. I wasn’t wrong as these apples made the most delicious sweet crumble with their lovely fresh taste.
I topped the apple with my usual crumble mix of a handful each of gluten-free oats, almond flour, pumpkin seeds and flaked almonds, a large knob of butter and a good glug of maple syrup poured in once the butter has melted (in a saucepan). A quick stir and the best crumble ever ready to sprinkle over the fruit.
Bake for about 30 minutes at 350°F until the apple is hot and the crumb has browned but watch it doesn’t burn as this mix can brown very quickly.
Next year, (if I get offered any) I will remember to take a photo of the apple so that I can attempt to identify it from Google. I’d love to know the name of it.
NB: All photographs used in this blog have been taken by me and are of food I have prepared and served myself.