Apple Crumble

With the supermarket closed and no apple filling in sight, I decided to make this from scratch for dessert.

Apple Pie Filling

6 cups sliced apples

2 tbsp lemon juice

2-3 cups of water

1 cup sugar {{more}}

1/ 2 cup corn starch

2 tsp cinnamon

1/ 2 tsp salt

Toss the apples with the lemon juice and set aside. Pour water into a pot and add sugar, cornstarch, cinnamon and salt. Stir well and bring to a boil for about 2 minutes. Stir constantly. The sauce will thicken up. Add apples and stir gently to combine. Return to a boil. Reduce heat, cover and simmer for about 10 minutes or until the apples are tender.

Crumble:

4 tsp cinnamon

2 1/ 2 cups flour

1/ 2 cup packed brown sugar

2/3 cup margarine

Method

In a bowl, mix together cinnamon, flour and brown sugar. Rub or cut in margarine until mixture resembles coarse crumbs. In 10” pie dish, pour half of the mixture, making sure it’s distributed evenly. Press down and around the side of the dish, making it firm. Fill with the filling you have just made. With the remaining crumble, sprinkle on top of the apples, making sure they are completely covered. Bake for about 30m at 350°. Serve warm, with ice cream, if you so wish.

Tips: Any apples can be used. You can use more sugar if you like; I generally don’t like it too sweet.