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- 8 x granny smith apples
- 1/2 x cinnamon stick
- 1/2 x nutmeg
- 1/4 cup water
- 1 cup plain flour
- 1 1/4 cup caster sugar
- 1 cup rolled oats
- 4 Tbls butter
Preheat the oven to 180 degrees Celsius.
Finley grate both the cinnamon stick and nutmeg. Chop the apples without the skin in to small cubes and simmer in a medium saucepan with the water. Add the spices and 1/4 cup of sugar. You can add more sugar depending on how sour or sweet you want the apples. I personally like it a little sour. Allow the apples to break down and the water to evaporate leaving a runny paste like consistency.
In a bowl, mix all the dry ingredients together with 3 Tbls of butter. If the crumble is to dry, add the last tablespoon of butter. It should hold a firm ball but then crumble away easily.
Pour the apple stew in to a pie dish and coat the top with a decent layer of the crumb. Cook in the oven for half an hour or until golden on top. Serve hot with ice cream or custard.
For a twist, add a few sticks of rhubarb in with the apples while it is simmering. Remember this will make it slightly more sour but very yummy.