Apple Crumble: The History of Food Rationing in World War II

What is it?

Apple crumble is a traditional British dessert that consists of a baked spiced apple mixture topped with a crunchy mixture of oats, butter, sugar, and spices.

History:

World War II has been regarded as one of the darkest chapters in world history. From the high unemployment rate to the economic standstill it induced, World War II dramatically altered Great Britain and created an environment in which food became a privilege rather than an easily accessible item. Beginning in 1940, the British Ministry of Food set rationing limits on bacon, ham, butter, and sugar and later limited the purchase of meat, cheese, margarine, eggs, milk, tea, breakfast cereals, rice, and biscuits. In response to this food rationing, various recipes that could be made without rationed products emerged and exploded in popularity. One of the most popular of these dishes was the apple crumble. This apple dessert was created as an alternative to the much-loved traditional apple pie that could no longer be made due to a lack of access to high levels of butter and sugar that were necessary for the pie crust. Instead, the 1940s apple crumble covered spiced apples with a mixture of fat and flour that, when baked, created the crumbly texture from which it received its name. Not only did this creation deliver a delicious treat with the resources available, but it also demonstrated the ability of people to adapt to their circumstances. Today, the apple crumble is a slightly different dessert to the one created 80 years ago as we are no longer faced with food rationing restrictions; however, the dish remains one that is central to British food culture.

Ingredients:

• 12 tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan

• 1½ cups/180 grams all-purpose flour

• 1½ cup/300 grams packed dark brown sugar, divided

• 1 cup/80 grams old-fashioned rolled oats

• 1cup/113 grams pecans, chopped

• 1teaspoon kosher salt

• 3½pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into ½-inch wedges (about 8 medium apples)

• 1tablespoon ground cinnamon

• 2tablespoons fresh lemon juice

Directions:

Step 1 Gather the ingredients and heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

Step 2 Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

Recipe: https://cooking.nytimes.com/recipes/1018638-apple-crumble