When life gives you apples, make a crumble!

Who wants a bite?

There’s less than two weeks to go before the big move and I feel like I’m running on some insane speed on the treadmill – so much to do while time is just merrily ticking away.  At the same time there are a million things I want to do, another thousand people I want to meet and maybe a couple of dozen things I want to eat before I say goodbye to the city that has been home to me for almost all my life.
It was one of those cloudy days when I was pondering over my temporary bucket list. Now, I think it’s the grey clouds that throw me into this melancholy sometimes. Anyway so I decided to rustle up some Turkish Apple tea to cheer me up and at the end of this I was left with quite a bit of apple pieces boiled with some cinnamon and clove. The frugal cook in me didn’t have the heart to throw it out but one bite of it and I saw red – it tasted like Cerelac gone bad. Oh what a pity! So I stood at the kitchen counter staring at the apples almost willing them to morph into something delicious. But sadly that didn’t work. However I had a sudden flash of brilliance (that’s how the best ideas come isn’t it?) and I thought to myself, why not use these apples as the filling for an apple crumble? Bingo!
Since there was no butter or sugar used to boil/stew the apples I decided to extend this healthy touch to the crumble as well. Now I must tell you that Apple crumble is one of my favouritest desserts to make, I first saw it on a Jamie Oliver show some time ago and there’s really been no stopping in fact, I’ve made them for a large gathering, for a pot luck at a friend’s and even a bowl just for myself. So it is one of those desserts that I don’t need to refer the recipe book or the Internet for, it’s all tucked away in a corner of my brain. Coming back to this crumble, since the apples weren’t too sweet I added some chopped dates and raisins to them. For the topping I used oats with some crushed watermelon seeds and some milk and jaggery. I’d boiled the apples with a bit of candied orange peel so they had this wonderful hint of orange that carried on to the crumble as well. I’ll admit that this low-cal crumble isn’t close to the real one, but I’ll tell you this much – there’s no guilt at the end of it. And that, my friend, is a huge plus!
Low-cal apple crumble
1 apple, chopped
½ tbsp of candied orange peel, chopped
2 ½ cups of water
1 small stick of cinnamon
2 cloves
Some honey to sweeten
Place the all the ingredients, except the honey, in a saucepan and cook on a low flame until the apple has become soft and mushy.  Strain the liquid and keep it aside, this is the apple tea.
Now mash the apples a little and take out the orange peel bits, baking them will only make them bitter.I left it on just because I wanted to see what the end result would be like, and I’m likely to leave it in the next time around too because I don’t mind the bitter hints but if you want the crumble to be purely sweet then I suggest you leave the peel out and use fresh zest instead (see the notes below).
The filling
To this add,
2 tbsp of watermelon seeds, lightly roasted and crushed
3-4 dates, chopped
2 tbsp of golden raisins
1 tbsp of honey
2 tbsp of orange juice
Miz all the ingredients together to form a sticky, thick filling and divide them equally among three to four bowls.  
For the topping
¾ cup of quick cooking oats, slightly roasted
3 tbsp of jaggery, finely chopped
Some milk
Mix all these together and use the milk to just bind the dough. Spread this over the apple mixture, drizzle some more honey over the top. 
Top it up!
Bake these mini-crumbles for about 15-17 minutes until the top has turned golden brown. Serve warm, with a dollop of ice cream if you like.
  • This is a great way to use up leftover fruits, you can add a banana or even a pear to this to alter the flavours a little.
  • Another thing that you can do is skip the candied orange peel and grate in some fresh orange zest on the filling just before adding the crumble topping. This gives the dessert a refreshing zing.
  • To add a crunch to the crumble topping, add a handful of coarsely chopped nuts – almonds, walnuts, pistachios and the like. They’ll definitely give it that crunch and will also boost the nutition content of the dish. 

I’m sending this to Guest Quest at Amina’s Creations and Exhibit Every Bite at Jiya’s Delicacy 


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