Recipe – Apple Crumble
Happy birthday to me.
I stopped counting my age after 21 years old. Sometimes when people ask how old am I, I have to think hard and calculate at the back of my mind. I don’t really wish to get reminded that I am in my late twenties. After all, age is just a number. No matter your age, if you have not experienced life then you would have no wisdom.
There are still many things I have not been through. I am learning about life everyday and I am thankful for the opportunities coming my way. Even more, I am appreciative of the support I get from my family and friends. Sometimes when I fall, I just have to remind myself that this is a lesson learnt.
This year, I learnt not to depend on anyone except yourself. If you depend on others to make you happy, you’ll be endlessly disappointed.
I learnt that everyone is in my life for a reason. Some can bring happiness while others is the complete opposite. Whatever it is, I cherish the good times and also learn through bad ones.
I got the urge to bake last night so I did a tin of apple crumble using Donna Hay’s recipe. This dessert is an all-time favourite of those hankering after the ultimate quick and easy dessert. The sweet warm apples and golden crumb topping taste soooo good together – and is even better served with vanilla ice cream!
- 100 g butter
- ½ cup 110g caster sugar
- 1 egg
- 1 cup all-purpose flour sifted
- 1 teaspoon baking powder sifted
- 1 tablespoon milk
- icing sugar to dust
- 5 apples peeled and chopped
- 10 g butter
- ½ teaspoon ground cinnamon
- 1¼ cups 185g all-purpose flour
- 1 teaspoon baking powder
- 125 g butter
- ¾ cup 165g caster sugar
- Preheat oven to 160°C (320ºF). To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.
- To make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for 5 minutes or until softened. Allow to cool.
- Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.
Adapted from Donna Hay
This heart of mine was made to travel the world. Because that is one of the things I buy that makes me richer. This is my birthday wish for this year. Cheers to more tam chiak days ahead! 🙂