Mexican Crumble

Mexico and UK comparisons and themes have been creeping more and more into my posts lately. So here’s another one, a meld of the two. The best of Mexican cuisine merged with the best of British. The traditional apple crumble becomes the Mexican Crumble. And a real taste bud treat it is too. First of all, the ingredients:

  • 150 grams of butter or margarine
  • 150 grams of brown sugar
  • 300 grams of plain white flour
  • 4 normal sized apples
  • some cinnamon
  • a few broken nachos
  • fresh chilis or chili powder

To make the crumble you simple mix the flour, butter, sugar and nachos together by hand until you produce a nice crumble mixture. It shouldn’t be so fine as to be dusty, but nor should it be full of buttery lumps. Next up, the apple mix. Peel, slice and dice the apples. You can add a few peaches too if you like. Boil them a little just to soften them up. Then add the chilis and perhaps even a genenrous splash of lemon juice. Don’t skimp on the chilis.

Put the apple mixture in a baking dish, sprinkle with cinnamon, maybe even another generous sprinkling of chili powder and then place the crumble mix on top. Into a hot over, 180 degrees, and leave it to bake for 35 to 40 minutes. And voila, one Mexican Crumble. I can guarantee that your taste buds will never before have been invigorated to this degree. Here’s one I made a few days ago…

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