The bank account is looking marginal. The novelty of university has been corrupted with the arrival of assignment due dates. Washing is piling up, and you accidently put a black sock in your whites and turned everything a dull shade of grey. It’s that time of university, my friends, where we all get a little homesick.
In these times, comfort food is key. This recipe for apple crumble is super easy, fool proof, and can be adapted to use whatever fruit you like. Nothing reminds me more of home and comfort than a bowl of pudding. This recipe is like a warm hug.
For the apples:
6 granny smith apples (you can use a similar quantity of whatever fruit you want however – peaches, apricots, plums, berries etc would all work!)
1 1/2 Tbsp sugar
½ tsp cinnamon
For the crumble:
100g unsalted butter, cold and cut into cubes
1/2 cup all-purpose flour
1/2 cup white sugar
1 tsp cinnamon
1 tsp mixed spice
1 cup oats
1. Preheat the oven to 160 fanbake. Grease an ovenproof dish with butter.
2. Peel and core the apples, then chop into medium sized cubes, around 1.5cm. Toss apples in brown sugar and cinnamon and pour into the greased dish.
3. In a food processor, combine butter, flour, sugar, cinnamon and mixed spice until the mixture resembles a crumbly texture. You should be able to sqish the crumble together like a cookie dough. Transfer to a bowl.
4. Stir in sugar and oats until evenly distributed. I also Like to use my fingers to lightly ‘pinch’ the crumble into larger pieces.
5. Pour the crumble mixture over the apples, gently distributing it evenly with your hands or a spoon. Bake for around an hour, until the crumble is golden, the apples are soft, and there is no resistance when a skewer is inserted into the middle of the dish. The time will depend on your oven however as well as the fruit you use, so keep checking and cook for longer or less if need be. Allow to sit for 5 minutes before serving.
6. Serve with vanilla ice cream or whipped cream.
Best comfort baking in Dunedin
Because nothing is more comforting than a slice or pudding from Mum.
The Tart Tin: 4.5/5
I have long been a customer of the tart tin, since its days on the market. Now they have a shop that opens Friday and Wednesday mornings, and I must say, there baking is unbeatable. Their donuts and eclairs are perfection, and though I do enjoy their layer cakes they can be a little on the sweet side for me at times. If you do visit on a day where they are selling their custard eclairs, I beg you to eat one.
Friday Bakery: 4/5: the only thing wrong with this is that you have to wake up early Friday morning. The rest is flawless. Their apricot tart is deliciously sticky, balanced and wonderful served warm with vanilla ice cream.
Buster Greens: 4/5: I know I mentioned them in a previous issue, but to me nothing is more comforting than a slice made by mum or dad. Though these certainly are a little fancier than the ones I’m used to, they are the perfect pick me up for when I am feeling homesick.