oh so yummy apple crumble

It's fitting I suppose that the first recipe I blog about be an apple crumble recipe, considering it's the recipe that started by Sunday baking sessions many months ago.
I came across this oh so yummy apple crumble recipe while flicking through a magazine at a cafe in Williamstown.
I sneakily took a few snaps of the recipe with my trustee iPhone and went home that weekend to bake.

The original recipe was actually called a "blueberry, apple and coconut crumple".  But because I believe all crumbles should have coconut, and blueberries are something like $45 a punnet out of season, it's simply an apple crumble to me.

For the filling the recipe calls for: 1/2 cup of superfine caster sugar, 1 vanilla bean split with the seeds scraped out, five granny smith apples peeled and chopped.

For the crumble you'll need: 1/3 cup of superfine caster sugar, 2/3 cup of shredded coconut, 120 grams of butter melted and 1 cup of sifted plain flower.

(what I love about this recipe is, if you're like me you probably already have most of these ingredients in your pantry)

To make the filling add all the 'filling' ingredients in a bowl mix and combine well, whack that into a shallow pie dish and set aside. (Simple right?)

To make the crumble add the sugar, coconut, butter and flour in a bowl and rub with fingertips until it resembles course breadcrumbs.  Spread the crumble evenly over the top of the mixture and pop it in a preheated 180 degree C oven (350 degree F) for 20-25 minutes until golden.

Then enjoy the deliciousness.

If you really want to spend $45 on blueberries you can add 500 grams to the filling mixture.

Serve with cream or ice-cream (I prefer ice-cream).

The recipe says it serves six but if your family is anything like mine it will serve four.