Emergency Apple Crumble
May 18, 2021
"DH got this recipe from a camp buddy, they had the crumble mix in their camp freezer and just opened up the can and used a round cake tin which fitted in their camp oven put it in the coals of the fire and covered the lid with coals and cooked for a 15 to 20 minutes and served with custard and everyone declared it really good."
- Serving Size: 1 (588.2 g)
- Calories 1213.4
- Total Fat - 35.9 g
- Saturated Fat - 12.6 g
- Cholesterol - 1320.4 mg
- Sodium - 19590.3 mg
- Total Carbohydrate - 198.7 g
- Dietary Fiber - 13.7 g
- Sugars - 116.9 g
- Protein - 33.5 g
- Calcium - 229.4 mg
- Iron - 7.3 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.8 mg
For the crumble, place the egg yolks, vanilla paste, sour cream and iced water in a jug and whisk with a fork to combine well.
Place the remaining crumble ingredients in a food processor and blitz for 30 seconds, pouring over the egg mixture as you go, until the crumble is uniform in colour and be careful not to over-mix.
Preheat the grill/broiler to medium.
Grease an oven-proof gratin dish with a little butter.
Drain the tinned fruit and spread over the base of the greased dish. If you dig cinnamon, sprinkle some extra over the apple.
Top the fruit with as much crumble mixture as looks right (Usually when I make this I use 1/4 - 1/3 of the total mixture.)
Store the remaining crumble mixture in 2 sandwich-sized ziplock bags, label them (this is important!!) and pop them in the freezer for an emergency.
Place the gratin dish under the grill/broiler and cook for 15 minutes or until golden brown, toasty and yummy and serve hot with custard, cream or ice cream.
NOTES - 1. When your “emergency” arises, you can cook the crumble while it’s still frozen. 2 • Instead of canned apples you could of course use fresh apples, use a mix of 6 – 8 tart green apples and sweet fuji apples cooked down with the juice of 1 orange and 1 teaspoon of ground cinnamon.
Tips & Variations
No special items needed.