If you Google ‘basic apple crumble recipe’ you get about 16 million or so results!
Let’s keep it simple with this easy and, I believe, traditional recipe that my family has loved for years. It even got a spot in my ‘Grow It, Cook It!’ book. (Listed here)
This recipe uses blackberries and apples – a winning combination – but just use apples for a true apple crumble!
2 large cooking apples, or 3-4 dessert apples
Enough blackberries to fill about a third of an ovenproof dish
A little sugar
For the crumble:
4-5oz (100-125g) flour
2oz (50g) hard butter (or alternative) cut into small cubes
2oz (50g) sugar
1. Preheat oven to Gas Mark 4 (350F, 180C)
2. Peel and core apples and cut them into thin slices. Put them into a pan with a little water.
3. Bring gently to the boil, then reduce heat and simmer gently until apples are soft. Don’t let them burn. Cooking apples will take longer to cook than dessert apples.
4. Drain, reserving the liquid.
5. Lay apples in an ovenproof dish and top with prepared blackberries, if using, to fill the dish to half or two thirds full.
6. Sprinkle a little sugar over the fruit and then pour over a couple of tablespoons of the reserved liquid from the cooking apples, or use water.
7. Make crumble mix by rubbing butter into the flour with the fingertips until mixture resembles breadcrumbs, adding a little more flour if too sticky. Stir in sugar then pile crumble mix on top of fruit, levelling out gently.
8. Bake in the centre of pre-heated oven for about half an hour, or until top starts to brown slightly. Don’t over-cook
9. Serve hot with custard, or cold with ice cream.
TIP: Cold butter rubs into the flour easier
P.S. If you’re avoiding or cutting down on sugar, try a substitute like coconut sugar. And if you love cooking with fruit, this book is a good one to have on the shelf. On Amazon (UK)
Fruit: Recipes that celebrate nature
This is a beautifully designed and sumptuously photographed cookbook which shows how seasonal fruit harmonizes and enhances myriad vegetable and meat dishes.
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