Ah... Hadn't updated for so long. You must be wondering whether I even remembered this blog existed. T-T
I've been overloaded by mounds of coursework to do and lectures to go through. Imagine us, 20-something-year olds, in the most exciting phase of our l-i-f-e, having to wake up at 7.30am, get ourselves to the lecture halls at 8.30am, spend a horrible 4 hours there, then have a lunch break for an hour, and continuing the torture for another 5 hours till 6.15pm. I mean, yeah, gaining knowledge is important for our field. But do you notice how this regime is going to churn out eye-ringed, sallow-faced, shaky-kneed individuals, claiming to be pharmacists? I don't see where this will get us. T-T
Ok lah. Enough of my grumblings. I shall now feed you with sweetums. :P I've been making apple crumble for the past 4 days. *Sounds like I've been making them non-stop for 4 days. But, you get what I mean. :P* I've discovered that our humble little toaster-oven is up to the task of baking! Wow... I've only started with apple crumble. The results are greatly delactabuhls and highly addictive. :P
Apple Crumble (for two)
4 small apples OR 2 large apple
5-6 tablespoons plain flour
6 tablespoons sugar
about 3-5 tablespoons butter
1. Wash and cut the apples into cubes, or just very tiny wedges, like what I did.
2. Toss them in 2 table spoons of sugar. Put them in to toast/bake for about 10 minutes while you make the crumble.
3. Put everything else into a large bowl. Rub in the butter with your fingers. The texture of the batter will determine the outcome. Meaning, the more butter you put, the nicer your crumble will be. :D Too dry a crumble-batter will result in floury-tasting crumble. See for yourself la, how much you want to put. Don't too dry can dy lah. Make it till a bit like cookie paste, but still crumble-able.
4. Scatter the crumble over the baked apples. Put in to toast/bake for another 5-10 minutes or until the crumble is cooked to a golden colour. You'll smell the sweetness of butter and sugar, with fragrant apples. :)