What’s better than apple crumble with whipped cream… gosh, need we say anymore!
My grandpa was I’m sure, besides my mom, one of the best cooks I was exposed to. I remember whenever we visited my grandparents, there was an abundance of baked goodies beautifully displayed with the finest porcelain. I can still see in my mind, the huge chocolate cake, apple crumble and crumpets with jam and cream. Oh my hat! The visit always turned into a meal time and we rolled out the door and into our car.
The joys of memories… thank goodness we have them… Onto the apple crumble then..
125 g Stork
1 cup Castor sugar
2 cups Flour
2 t Baking powder
1 Large tin pie apples
Heat your oven 180C or Gas stove, mark 3
Cream the stork and sugar. Add the beaten egg and the dry ingredients and mix well but do not beat.
Press 3/4 of the dough firmly into a pie dish, making sure it’s not too thick.
Drain the apple well and place on the dough. Sprinkle with a mixture of cinnamon and sugar and 2 cloves.
Lump the remainder of the dough together and grate over the apples. Use a fork to gently spread the dough evenly across the pie.
Bake for 30 – 45 minutes or till golden brown.
Allow to cool and serve with cream (whipped is the best).