This is a very special recipe in our family. It’s one that my granny always made for us all since we were children. I tried asking her where it comes from but she herself grew up with it (she is British, but was raised in Kenya) so she is not sure. She calls it “Apple crunch” but I guess it’s half way between an apple crumble and a bread and butter pudding. She often mixes in other fruit with the apple too, such as blackberries.
Now I’m not saying it’s a healthy one at all. It’s full of sugar and butter, but it’s exactly that combination that make it so comforting and a general crowd-pleaser. It’s so perfect for those days when it’s grey and miserable out there, to enjoy with a cuppa and if you want to be really indulgent, a drizzle of double cream or custard on the side!
I ALWAYS make it for guests when I have them for dinner as I know everyone will love it and will have seconds, so here is my so-far-well-kept secret recipe for my granny’s famous apple crunch.
- 4 cooking apples
- Juice of 1 lemon
- 1 tbsp white sugar
- 6 slices of white sandwhich bread
- 1/2 cup butter
- 4 tbsp of dessicated coconut flour
- 4 tbsp of brown sugar
- Core and chop up the apples into small cubes. I usually peel them too, so they go super soft and mushy, but I don’t if I’m in a hurry so it’s your choice.
- Put them in a pot and squeeze the lemon juice on top, trying to catch all the seeds and avoid them going into the apples. Mix them in with the white sugar and let them stew on a medium heat for 15-20 minutes, mixing them from time to time. If it looks like they may catch and burn, add a tbsp of water and mix. They need to go super soft, like when you are making a crumble.
- Whilst they cook, make the bread topping.
- First melt the butter in a pot.
- In the meantime, if the bread has a thick crust around it, cut it out, otherwise if the crust is thin and soft you can leave it.
- Cut the bread into squares and then mix it in with the melted butter so it soaks it all up. Add the coconut and brown sugar and mix well.
- When the apples are cooked, spread them in a baking dish in an even layer. Top with the bread mixture evenly.
- Bake under the grill at 390F until brown on top (it shouldn't take more than 10-15 minutes).
- Serve either hot or cold.
Please define “pips” and “catch.”
Not a lot of sugar in this recipe