EVEN BETTER THAN GRANDMA'S APPLE CRISP

Even Better Than Grandma's Apple Crisp

I'm sure there isn't a reader here who doesn't know what apple crumble is. But unless you're North American, you may not know the term "apple crisp", which dates back to 1924 and first appeared in a Canadian journal. Apple crisp, because the topping usually contains oats and nuts is, well, crispier. And this one, because it's much thinner, the apples end up much jammier with the streusel topping just covering the spiced apples. It's not like any apple crumble/crisp I've ever tasted. Plus because you make this in a shallow baking sheet, at a high temperature in the oven, the result is a slab of sticky, apple-y, cinnamon-y, crunchy yum-ness.

(You'd never know I topped the class in English in high school, would you?)

By the way don't be put off by the gula Melaka syrup, a Malaysian staple. If you don't happen to live in Southeast Asia, by all means substitute another syrup like maple, runny honey, agave or even treacle.

INGREDIENTS

(makes enough to feed an army)

6 apples. any kind but I used 3 Granny Smiths and 3 unidentified red ones, roughly peeled, cored and cut into chunks

2/3 cup (140g) light brown sugar

1 tbsp palm sugar syrup (gula Melaka) or another syrup of your choice

juice of 1/2 lemon

2 tbsp cinnamon

1/4 cup (32g) plain flour

pinch sea salt

TOPPING

2 cups (250g) plain flour

1 1/2 cups (192g) rolled oats

1 1/4 cups (170g) light brown sugar

1 1/2 tsp sea salt flakes

227 g unsalted butter, cool but not cold, diced

2 handfuls sliced almonds

METHOD

Heat your oven to 205C (400F)

Line a baking sheet with baking paper

In a large bowl, place all the ingredients for the apple layer and toss with your hands until apples are glistening and syrup-y.

Spread the mixture evenly over the lined baking sheet.

Next make the topping by combining the flour, oats, sugar and salt in a large mixing bowl.

Toss in the cubed chilled butter and work the butter into the mixture with your thumbs and fingertips. Be patient. This takes a little time but I find it kind of therapeutic.

When the mixture resemble crumbs with maybe a few bigger bits of butter (repeat that fast 10 times), scatter it evenly over the apple mixture. It should just provide enough cover.

Sprinkle the sliced almonds over the top and bake for about about 40 minutes or until you see the top lovely and golden.

Let cool a little and serve with vanilla ice cream, or fresh pouring cream or plain yoghurt if you're feeling virtuous.