Apple crumble

Once upon a time I didn't like apples, strange, but true! However, I was always quite fond of the crumble part of an apple crumble. I am glad now that I like both the apple and the crumble, which is why when the opportunity presented itself I made an apple crumble. A little while ago I bought some apples that were too waxy so I couldn't bite into them like I have grown accustomed to doing. They have been sitting in the fridge without further thought or purpose until now. I only had two of them so I had to find a recipe that could accommodate this. I settled on the recipe I found here, which I adapted to fit my needs. I tripled everything in the recipe because the crumble is still the best part in my eyes. However, I only used two apples and I left the cinnamon the same because while I love crumble I didn't want all the flavours overpowered by this ingredient. I had some disposable pie trays so I used one of them to bake the crumble in. I initially baked it for 40 minutes at 350 degrees, before turning up the oven temperature to 375 and adding 15 more minutes to the timer because the apple didn't seem tender enough. One of the wonderful side effects of baking an apple crumble is the lovely scent that wafts through the air as it bakes. Instead of serving it with cream I used vanilla ice cream. In case you were wondering, I can confirm that it tasted as delicious as it smelt.