I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of cinnamon.
The outcome is delicious but if I go back for a second helping, which has been known, that seems to develop a really strong sour or bitter aftertaste in the back of my mouth.
Now I acknowledge that modest portions are probably a virtue, but this seems to be a standard pattern over several years- that first portion is so good and the second one is so bad and I'm sure there must be something wrong with the way I'm preparing the dish. What do I need to change?
The crumble recipe I use is a typical flour/sugar/butter with a few oats and sometimes crunched up nuts too. Any variance in the crumble doesn't seem to change the aftertaste.