I was making this with a lad I was looking after the other day and realised that some people may not know a good crumble recipe; I’m no expert but the young man seemed to enjoy it, so I guess it’s good enough to share.
- 3-4 Bramley cooking apples (You can use 1lb of regular apples, but keep the pieces bigger and use 25g less sugar)
- 4oz/100g granulated sugar (regular stuff, not the caster or confectioners stuff)
- 6oz/150g plain flour (can use gluten-free flour if needed)
- 3oz/75g of butter/marg
- Pre-heat oven to 180C/GM4
- Peel, core and dice the apple into 1-2cm chunks (1/2″-1″ for those still working in imperial) and put into a saucepan
- Add a couple of tbsps of water and 50g of sugar and stew the apples on medium heat until soft. Transfer to ovenproof dish. (This is where you use less sugar for sweet apples.)
To make crumble topping:
- Add the flour and remaining sugar to a bowl and then ‘cut in’ the butter (or rub it in with your fingers) until it looks like breadcrumbs…good bit for kids to do. 🙂
- Sprinkle crumble mix over the apples in the dish (and if you’re feeling naughty add another sprinkling of sugar to the top for good measure! 😉 nobody said this was a healthy recipe)
- Bake at 180C/GM4 for about 30mins until golden.
- you can replace the apples with everything from rhubarb to blackberries, stew until soft and add 50g+/- of sugar (depending on tartness of fruit).
- If you want to prepare ahead, the crumble can be assembled, cooled and then refrigerated (with cling film or foil over the top) until needed (within 24hrs) or you can freeze it like that and bring it out to get to room temp before cooking.
Really that simple, so go and have some fun trying it!
Have a good one.