When it’s autumn, food literally falls from the trees! We may be lucky enough to have an apple tree in our garden, but there are other, legal. ways to get hold of some windfall apples as the basis for this delicious pudding. Keep your eyes open for people giving away apples on their doorstep, or find a tree that’s in a public place, or overhangs a public place. Any apples that fall outside of private property are fair game for us to pick them up, take them home and transform them into dinner.
Windfall apples can be a little tart, but that makes them perfect for crumble. This version skips the flour-and-butter topping of a normal crumble and uses oats, sugar and a touch of honey or syrup for a golden, crunchy top. Best of all it’s really easy to make.
Ingredients (serves 4):
- 6 medium windfall apples
- 50g caster sugar (plus extra if apples are very sharp)
- 1 tsp cinnamon or mixed spice
- 150g porridge oats
- 75g demerara sugar
- 3 tbsp vegetable oil (or melted butter if preferred)
- 2 tbsp golden syrup or honey
Method:
- Heat oven to 190°C (170°C fan, gas mark 5).
- Peel, core and slice the apples. Place in an ovenproof dish, sprinkle with caster sugar and cinnamon, and mix.
- In a bowl, combine oats, demerara sugar, oil, and syrup/honey. Stir until the oats are coated and slightly sticky.
- Scatter the oaty mix over the apples, spreading evenly.
- Bake for 30–35 minutes, until the top is crisp and golden and the apples are soft underneath.
This topping is lighter and crunchier than a traditional crumble. It’s moreish, nutty, and perfect with tangy windfalls. Serve hot with custard or a dollop of Greek yoghurt.
