Apple Crumble

Apple Crumble

Apple Crumble; with sweet warm apples spiced up with cinnamon and nutmeg and topped with crispy, buttery golden crumble. And when served with Vanilla custard... it's like Foodie heaven! 

Recipe

Ingredients:

For the filling

• 3 medium sized Bramley / Pink Lady / Granny Smith’s apples
• 2 tbsp golden caster sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cinnamon stick

For the crumble

• 175g plain flour
• 110g caster sugar
• 110g cold butter
• ½ tsp ground cinnamon

For the topping

• 1 tbsp rolled oats
• 1 tbsp demerara sugar
• Double cream, clotted cream or custard, to serve

Method:

• Preheat the oven to 180 ‘C.
• Peel, slice and core apples. Cut each slice into 1-1.5 inch pieces.

• In a pan add half cup water, apples and filling spices and cook on medium flame for 5-8 mins until apples are a bit tender.

• Now put this apple filling in a 23cm round baking / pie dish at least 5cm deep, or a 20cm square dish. 

• Put the flour and 110g sugar in a bowl with a good pinch of salt, ground cinnamon and nutmeg and slice in the butter.

• Rub it in with your fingertips until the mixture looks like moist breadcrumbs.
• Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle the oats and demerara over evenly, if you wish.

• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife.
• Leave to cool for 10 minutes before serving.

Serve with Vanilla Custard or Clotted Cream.

~ Enjoy!

Recipe adapted from BBC Food with a slight twist.