Nothing says autumn better than apple desserts, I think. Here’s a family recipe for apple crumble that goes well with just about anything – custard, cream or ice cream!
I don’t like the idea of oats & whatever else in crumbles, preferring to use demerara sugar for that extra crunch.
The amount of crumble here is generous, the way I like it but if you prefer more filling to crumble, reduce the amount of flour to 250 & butter to 180-200g.
- 300g plain flour
- 100g demerara sugar
- 80g caster sugar
- 200g – 220g butter, at room temperature, roughly cubed
- a little more butter for greasing
- 3 large or 4 medium cooking apples (Bramleys)
- 50g soft brown sugar
- 1 tsp plain flour
- generous pinch/quarter tsp ground cinnamon
- Preheat the oven to 180˚C/350˚F.
- Place the flour and sugar in a roomy bowl and mix well.
- Add the cubes of butter, a little at a time and rub into the flour, using your fingertips until the mix resembles breadcrumbs.
- Peel & core the apples and cut into 1-2 inch slices and place in a large bowl. The smaller the pieces, the less "whole" they'll be after cooking.
- Sprinkle the sugar, flour & cinnamon & mix well.
- Butter a rectangular dish (9" x 5" roughly) and spoon the apple mix all over, spreading it out evenly.
- Top the apples with the crumble, again evenly, and press down slightly.
- Bake in the oven for about 40-45 minutes until the crumble is a golden brown. The fruit seeping out & bubbling is perfectly fine & adds to the beauty of the finish.
Serve with custard, ice cream, fresh cream or even clotted cream.
And when we are having a cocktail and canapé party, I bake the crumble on its own, cook the apples on the stove, let cool then top them in little glasses like these.