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I had lots and lots of apples at the point that half of them were on the verge of dying. So I had to make dessert with apple. Dear readers you can understand my agony! How can we see apples dying when we can convert them into something tempting, heavenly.

This is the first time ever I tried making apple crumble and my dear readers if I can make it so I believe anyone can! It was the first course, main course and dessert of our meal today.I am in love with it .

I got the recipe from Molly Wizenberg’s Apple crumble by Nigel Slater


Sweet & Easy Apple crumble (Adapted from Nigel Slater’s Tender Vol.2)

For the filling:
4 medium (850 grams) apples
Half a lemon
1/3 cup (75 grams) sugar
2 Tbsp. (30 grams) unsalted butter

For the topping:
7 Tbsp. (95 grams) cold unsalted butter
1 ¼ cup (150 grams) all-purpose flour
3 ½ Tbsp. (45 grams) sugar

Preheat the oven to 350°F.

Peel the apples, remove the seeds and cut them into around 1″ chunks. Toss them in a bowl with lemon juice and sugar.

Put a skillet on stove, heat the butter on a med-high flame.When it stops foaming, add the apple mix in it. Toss it around till all apples are nicely mixed with butter and spread them so they are lying in a single layer in pan. Let it cook for around 30 minutes . In between stir them gently once or twice.The juices will become thick and will coat the apples and the apples will be goldenish brown. They smell really good.

Now transfer this to a baking dish. If you feel some juices are left behind in the skillet, then add some lemon drops and pour the remaining juice over the apples.

Now prepare the topping by mixing cold butter with flour in a bowl. Mix it with you fingers until it looks like  breadcrumbs. Add the sugar to it. Sprinkle with some water and move the bowl back and forth so some part is free flowing flour and some is like lumps.

Sprinkle it over the apples.

Bake it at 350F for 45 minutes to an hour till it looks golden brown.