Myrna Robins

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Apple streusel - seasonal and irresistible

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I've tried dozens of apple pie, tart and crumble recipes over the years, but still think that this streusel, found in one of Robert Carrier's collections, is by far the most delectable. Roasting the apple at a high temperature adds to the flavour, and, there's no separate cooking of the apple, so its quick to prepare as well..

To suit local palates I have increased the spice quantities from Carrier's original, and you can omit the pastry base if you wish.If you are using a wide dish (25+cm diam) you may need to increase quantity of topping ingredients - if so, increase each ingredient by 25g to 100g.

Whether you serve it with cream, custard or icecream is up to you - when entertaining, I splash out on mascarpone, thinned with a little pouring cream and a good splash of Cape brandy, then whipped. Dont' substitute margarine for the butter and don't use bottled lemon juice.

6 Granny Smith apples, peeled, cored and cut into eighths

juice of 1 - 2 lemons

1 shortcrust pastry shell, unbaked

light brown sugar

1tsp powdered cinnamon

1tsp powdered allspice

half tsp grated nutmeg


75g brown caramel sugar

75g butter, softened

75g cake flour

Toss the apple pieces in plenty of lemon juice. Bake the pastry case blind at 200 deg C for 10 mins. Cool slightly then arrange the apple in the shell. Combine the sugar and spices and sprinkle over, turning the apple so they all get coated.

Make  the topping by combining the 3 ingredients, mixing until you have a crumbly texture. Crumble it evenly over the apples. Bake at 230 - 240 deg C for 15 mins. Reduce oven temperature to 180 deg C and bake a further 30 mins. Check after 10 - 15 minutes, and, if top is browning too much, cover top loosely with a round of foil.

Serves 6 generously.


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