No rolling pin is needed, that is always a good thing in my books, not that I can't use one, it is just easier if I don't have to. I blitz up the crumble topping in a food processor (you can rub the butter in by hand, if you like), I've done both methods, made no difference, so I choose the faster, easier option of the processor.
I have reduced the amount of sugar from the original recipe, as I hate overly sweet desserts, I now find it is still sweet, but sugar is not all that I taste. Give this a go, it is really nice.
Now you can serve 8 people as a dessert, or I like to slice it up into smaller pieces for parties-it is a little messy this way, the crumble topping can come off, but I don't care.
5 granny smith apples, peeled and chopped into a small dice
1/2 teaspoon ground cinnamon
185g plain flour
1 teaspoon baking powder
125g cold unsalted butter, chopped
150g caster sugar
100g unsalted butter, softened
100g caster sugar
1 cup plain flour, sifted
1 teaspoon baking powder, sifted
1 tablespoon milk
Icing sugar, for dusting
Preheat the oven to 160C. Grease and line a 20 x 30cm baking tin with baking paper.
Prepare the apples first, as they need to cool. Place the apples, butter and cinnamon in a saucepan. Place over a low heat and cook for 5 minutes uncovered, stirring, every now and then. Then cover the saucepan, cook, stirring, every now and then for 5 more minutes or until softened. Allow to cool.
Method one: Place the flour, baking powder, butter and sugar in the bowl of a food processor and blitz until it looks like coarse sand.
Method two: Place the flour, baking powder and sugar in a bowl. Add butter, that has been chopped up, and rub in the butter using your fingertips only, until the butter has been incorporated and the mixture looks like coarse sand.
The base: Place the butter and sugar in a medium bowl, using an electric mixer, beat until creamy. Add the egg, beat well. Add the flour, baking powder and milk, using a spoon, fold the flour into the mixture. Place the base mixture into your prepared tin. Using the back of a spoon, spread it out evenly over the base of the tin.
Dust with icing sugar, serve hot or cold.
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