Pendle Hall inspired Apple Crumble

Cooking with Love

“The Mini Mega Model Museum at Melbourne Museum has inspired me to bake this crumble! As a former Tasmanian from the Apple Isle, not only the Pendle Hall Larder, but the wax fruit apples in the exhibition are close to my heart.”

– Jen, Programs Manager at Melbourne Museum

Ingredients

3 medium apples, cored, peeled and chopped into bite sized pieces
3 teaspoons lemon juice
1 and 1/4 tablespoons brown sugar (for apples) and 1/3 cup brown sugar (for crumble)
1/4 cup water
1/3 cup plain flour
1/3 cup rolled oats
60g butter chopped into small pieces
A pinch of cinnamon or cloves or nutmeg

Method

Step 1: Preheat your oven to 180C/160C fan-forced. Combine your juicy apple pieces, lemon juice, sugar, and water in a saucepan over low-medium heat. Stir the mixture for four minutes or until the apples are just slightly soft.

Step 2: To make the crumble, you get to use your fingers! Combine the flour, sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the mixture until it looks and feels like breadcrumbs.

Step 3: Place the apple mixture into a medium sized oven proof dish, draining off most of the liquid. Place the crumble mixture over the top of the apples. Bake in oven for 20-25 minutes or until golden.

Step 4: Resist using a tiny bowl from Pendle Hall as it’s far too small a serving size of this delicious treat!