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Writer's pictureFairy Tale Magazine

Cinderella's Hearth: Apple Crumble by Lissa Sloan



It’s apple season! My family always gets very excited for local apples, so I naturally grabbed the first bag I could find. It was a new variety to us, Zestar. And while they are very flavorful, they are too tart for eating.


No worries, I said. We’ll just bake them!

This is my mom’s Apple Crumble recipe, though I added some sugar to the apples since they are so tart. You can top it with cream, ice cream, or nothing. But I say every hot, fruity desert is better with custard!


Apples:

4 or 5 cups of apples, peeled (if you like), and cut into bite sized pieces (about 6 apples)

Cinnamon

¼ c. sugar (if apples are tart)

½ c. water

Crumble:

¾ c. flour

½ c. butter (1 stick)

1 c. sugar

 

Preheat oven to 350°. Mix apples with sugar (if using), then add to a greased baking dish. Add water, and sprinkle on cinnamon to cover. To make the crumble, work together sugar, flour, and butter until crumbly. (Slightly softened butter will make this easier to do.) Distribute over apples and bake one hour until topping is browned.

I get Bird’s Custard Powder at World Market and find it’s best made up with whole milk and a little more custard powder than they recommend.


Enjoy!

Lissa Sloan is the author of Glass and Feathers, a transformational continuation of the traditional Cinderella tale. Her fairy tale poems and short stories have appeared in The Fairy Tale Magazine, Niteblade Magazine, Corvid Queen, Three Ravens Podcast, and anthologies from World Weaver Press. Visit Lissa online at lissasloan.com, or connect on Facebook, Instagram, @lissa_sloan, or Twitter, @LissaSloan.

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