Would I really make an apple crumble and add it to my blog?

Saturday, October 6th, 2018

It’s time to really start to think about spices, curries, eating for those cooler days ahead.

If you follow me on social media, you might know that it was Sam, my son’s 21st birthday and he has been home for the two weekends either side of it…. you know making sure he doesn’t miss out on presents. These millennials might struggle with day-to-day tasks, but they know how to maximise on present receiving.

Because Sam was home, and I had a bag of apples from my friend’s garden, I decided to make an apple crumble.

It is such a simple recipe, I learned to bake at school and the actual recipe is 1lb of stewed apples, 150g flour (haven’t specified plain or SR) 75g margarine and between 25-50 brown sugar. Gas 5, that is all that I wrote down in my school cooking book, I still have the same book, 30+ years old.  Quite incredible as I don’t even have any photos of me as a child!


Back to my spicy apple crumble recipe, which is low sugar and vegan.  I had a kilo of peeled, chunky chopped and washed apples, which I placed in a large pan.  The apples were then covered with just enough water so they could be cooked through. Bring them to boil and simmer till they start to cook.  Then allow to cool a little, fifteen minutes is plenty.

To the warm apples, I added a tsp of vanilla essence, a tablespoon of maple syrup with a couple of handfuls of sultanas and the tiniest pinch of garam masala, any more and you will ruin your crumble. The apple mix was just sweet and still had its’ tart, sharp and now spicy flavour, this mix was placed into a dish.

Now comes the fun bit, the crunchy top, which is my favourite bit.  I rubbed 30g plain flour into 2 tbsp of pure sunflower margarine, it’s a vegan one we have at home, you can use butter.  I mixed in 75g or porridge oats, a handful of flaked almonds, a handful of mixed seeds, a little drizzle of maple syrup. The crumble mix was placed on the apples and for my last sweet crunch, I placed a teaspoon of demerara sugar.  I baked this in my oven for 45 minutes at 180 degrees c.

It was sharp, sweet, crunchy and the tiniest bit spicy – it was packed full of flavour. Just use the tiniest pinch of garam masala, it can easily ruin your sweet dishes but can turn your bakes into something magical.

For a gluten-free version, use rice flour or gluten-free flour and don’t forget you’ll need gluten-free oats.

Now that you have the recipe, tweak it, taste it and make it yours, I guarantee YOU will have your loved ones coming back for more.

To Stock up on Garam Masala and all my beautiful hand-made beautiful spices, here’s the link:





























































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About Lajina

Lajina Leal, Lajina Masala

Lajina Leal, Founder, Lajina Masala

Lajina had a Corporate Career as an Accountant for many years and whilst discussing an impending redundancy in an Indian restaurant with her friends, they persuaded her to set up an Indian Cooking School.

The fun started in October 2013 and the business has grown from strength to strength.

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