This is probably the tastiest apple crumble recipe that I have ever made
– not too sure whether it was just luck or the the recipe – but I did just skip right passed dinner and head straight to dessert…. it was so worth it!
Obviously any sort of fruit can be used here. I love it with berries or apricots in summer, in spring it’s good with rhubarb, and in autumn It’s all about the apples fresh from the apple tree.
For the filling
575g cooking apples
peeled, cored and sliced to 1 cm thick
2 tbsp golden caster sugar
For the crumble
175g plain flour
110g golden caster sugar
110g cold butter
Heat the oven to 190C.
Toss the peeled, cored and sliced apples with the 2 tbsp of caster sugar into a saucepan and cook on a low heat until slightly mushy.
Put the flour and 110g of caster sugar in a bowl with a good pinch of salt.
Add the cold butter and 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.
Once the apples are a nice, thick consistency, pour them into your baking dish and pour the crumb mix over the top 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.
Set on a baking tray and put in the preheated oven for 20-25 minutes, until the top is golden.
Leave to cool for 10 minutes before serving.
Drown it with custard or dollop with honeycomb ice cream! Delicious!
nay nay x