I know about the Autumnal Equinox but I don't think that's really when Autumn begins. The children are all back in school, the nights are drawing in, the spiders are making webs EVERYWHERE and I have enough windfall apples to make a Crumble. By my reckoning, I say it's officially Autumn!
There's a reason why we say 'Fall' in the States. This time of year things seem to drop out of the trees, leave, walnuts, apples! That's why I am calling this recipe a Windfall Crumble. Four to six medium apples should make a nice sized crumble.
Windfall Crumble isn't an exact science. You never know how sweet or tart the apples will be so you have to decide how much sugar, if any, you want to add to the peeled and thinly sliced apples. I know, most people want specific measurements but you can do this. Just trust your own judgement.
I usually start with a couple of heaping tablespoons of sugar, more if the apples are tart, and a heaping teaspoon of ground cinnamon. You could also add a pinch of nutmeg, too. Or leave all the spice out if you prefer. Once again, you have to decide. I have a little nibble of the sliced apples and if I think they are too tart I add a bit more sugar. Then I tip the apple mixture into a buttered baking dish and make the 'crumble' topping.
This is just about the simplest recipe you will ever read:
100g plain flour
100g butter - chilled and diced
In a mixing bowl, stir together the sugar and flour. Cut or rub in the butter until the mixture looks like bread crumbs. Add the oats and stir to combine. Sprinkle over the sliced apples. Bake for about 35 minutes at 350F/180C until the crumble topping is lightly browned and the apples are soft and juicy.
I like my crumble just as it is, warm from the oven. Andy likes his with cream or custard. It would also be lovely with vanilla ice cream. Like I said, Windfall Crumble isn't an exact science, the best part is experimenting until you find the perfect combination!