Classic Apple Crumble

As I mentioned in a previous post, I have been given the task of creating the desserts for our family Sunday dinners most weeks. Recently, I haven't made that many because of work or simply just being too tired, but I am back with a vengeance! Everyone loves a classic pud (if you're interested you can check out my recipe for my classic cornflake tart too), so this past Sunday, I opted to make a good old apple crumble. Everyone loves a crumble, and it's the perfect autumn/winter dessert! There's just something so gorgeous about a layer of warm, crisp apples combined with crunchy, sweet crumble, served up with a scoop of vanilla ice cream or hot custard.

Even though this recipe is based on a classic, I've added my own little twist to make it even more warming for this time of the year. Not only have I added rolled oats to the crumble to give it a little more of a crunch, but also just a dash of cinnamon, to add some extra spice and warmth. If you like, you can add cinnamon into the apple instead of the crumble - it would work gorgeously either way!

You will need:
3-5 Braeburn apples, peeled and cored
110g golden caster sugar, plus extra for sprinkling over the apple layers
175g plain flour
110g cold butter
3 tablespoons rolled oats (optional)
1 tablespoon demerara sugar (optional)
1 teaspoon ground cinnamon (optional)

  1. Preheat your oven to 190c/170 fan/gas mark 5. Chop your apples into thin slices, just under 1 cm thick. Place them in a circular pattern, covering the base of a round baking dish that is at least 5 cm deep. Once you have created a layer, sprinkle a little golden caster sugar over the apple before creating another layer on top. Do this between each layer until you have used up all of your apple slices.
  2. Put your flour, 110g of golden caster sugar and rolled oats (if using) into a bowl. Slice in your cold butter and rub it in with your fingertips until the mixture looks like breadcrumbs. If you shake the bowl, any big bits will come to the surface so you can easily rub them in. Sprinkle the cinnamon over the mixture, and mix in with your hands or a spoon.
  3. Pour the crumb mix over the apple slices to form a pile in the centre, then use a fork to even it out. If you like quite a solid layer, you can press the surface til it is quite firm, or you can gently spread it and leave it quite loose for a crumbly top. Sprinkle over the demerara sugar.
  4. Set on a baking tray and place into the oven for 35-40 minutes, until the top is golden and the apples are soft. Leave to cool for 10 minutes before serving.
That's all there is to it! Of course, you can skip out on the oats, demerara and the cinnamon to make a more simple, yet still super delicious pud. I served this up with homemade Madagascan vanilla custard (you find the recipe for that at the end of this blog post), but it would also work with a splash of double cream or a good scoop of ice cream. Absolutely anyone can master this recipe, so give it a go!

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