Living far away from one’s family is never easy, but on special occasions like birthdays, Christmas and Mother’s Day it’s especially hard. Although we spent a few birthdays together, the last Mother’s Day my mom and I had was 14 years ago. It sucks, to say the least.
Everyone is probably of opinion that they have the best mother, but I really think mine is the winner overall. My mom is intuitive, kind, feminine, emotional and beyond beautiful. She is a fantastic cook and thrives when feeding a crowd. My mom loves animals, has a contagious laugh and her determination has no equal. She inspires, motivates and loves with all of her being.
This Mother’s Day apple crumble with raisins is for you mammie, I miss you and hope to see you soon! Love you!
For the filling:
12 Granny Smith apples, peeled, cored and diced in chunks
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cinnamon
Pinch of nutmeg
100 g raisins
100 g dried cranberries
150 ml water
1. Mix all the ingredients in a pot and steam until the sugar has melted with the lid on.
2. Remove the pot’s lid and simmer on a low heat while stirring every few minutes.
3. When the apples are al dente, set aside to cool.
For the crumble:
250 g butter, room temperature
400 g flour
Pinch of salt
300 g sugar
1. Mix the butter, flour, salt and sugar with an electric beater until it forms crumbs.
2. Add the egg and whisk it together quickly – the mixture still has to resemble crumbs.
1. Place the apple filling in a shallow oven proof dish and crumble the crumbs on top.
2. Refrigerate the apple crumble for about 2 hours (it bakes better when its cold).
3. Bake the apple crumble for 30 minutes or until the crumbs are golden brown in a 200 degree oven.
4. Serve hot with cream or ice cream.