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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 4 servings |
||
| Calories 401 | ||
| Calories from Fat 94 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 6.4g | 32% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 136mg | 5% | |
| Potassium 203mg | 5% | |
| Total Carbohydrate 75.8g | 25% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 45.1g | ||
| Protein 3.5g | 7% | |
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Apple Crumble
By: Jewelies
Dec 16, 2003
From the Edmonds Cookery Book. The orginal recipe calls for blackberry jelly but use whatever flavour that you enjoy. I often use strawberry. Serve with icecream and/or cream. Jelly = jello.
SERVES 4
Ingredients
- 2 cups sliced apples
- 1/4 cup water
- 1 (100 g) packet blackberry jelly
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup brown sugar
- 50 g butter
Directions
1
Cook apples in water until just tender.2
Mix in jelly crystals.3
Put in an oven dish.4
Sift flour and baking powder, add sugar, rub in butter.5
Spread over apples.6
Bake about 30 min at 190C (375F).
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- Course > Desserts > Cobblers
- Main Ingredient > Fruit > Apples
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Seasoned Cook
On Apr 13, 2008
Definitely a 5 Star recipe! So delicious and easy to prepare. Very colorful and a good dessert for guests. I added chopped pecans to the crumble topping. Thanks for sharing this recipe, Jules. Now I have a good dessert that I will repeat many times! Prepared as a participant in the Spring 2008 Aus/NZ Swap #15 Event.
From: JustJanS
On Nov 22, 2007
Jewelies cooked this for us for dessert last night. I've seen the recipe and often thought about making it but wondered if the jelly might make it too sweet. No need to worry about that as the apples and not to sweet topping balanced that out. It was excellent.
From: Mysterygirl
On Feb 22, 2004
To begin with for the US members - blackberry jelly is blackberry jello and the 50 grams comes to 2 oz as best I can tell or 1/4 C butter. I couldn't find the blackberry jello at my store so I used raspberry. It was wonderfuL! I'm thinking that this would be a great with berries and the berry jello too or maybe cranberry jello with the apples. Yum! I served it with vanilla ice cream while it was warm which was just right. Next time I will try sugar free jello and Sugar twin brown sugar substitute for a sugar free version.
From: HeatherFeather
On Feb 25, 2004
This was simple, yet delicious. The gelatin gives this a beautiful hue and a slightly sweet taste. This was so incredibly easy - peeling the apples was the only real chore here, and I only needed 4 small apples. My husband already wants me to make this again, and we only just ate it 5 minutes ago. 
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