The only apple crumble recipe you will ever need

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Apple crumble

There is something comfortingly nostalgic about apple crumble. For me it conjures up memories of Sunday afternoons in the kitchen with the family as a child, feeling safe and warm and like all is well with the world. Crumble still has that affect on me now. It is a low-effort, high-reward kind of pudding that works with just about any fruit…. including tinned. Really! As a student, we often topped our Sunday roast off with a tinned peach and strawberry crumble, although these days mine is more likely to be made with apples from the garden and blackberries from the allotment. I like to sprinkle some Lizi’s granola on top for added texture and only need to decide whether to have it with custard or vanilla ice cream.

Serves: 6

Takes: 20m to make, 40m to bake

You will need:

Filling

600g cooking apples (about 3-4) peeled, cored and sliced into eighths

½ lemon squeezed

2 tbsp caster sugar

1 tsp cinnamon

Crumble

175 g plain flour

110g sugar

110g cold butter

a handful of Lizi’s apple and cinnamon granola

1 tbsp demerara sugar

Preheat the oven to 180c. Peel and cut the apples – tossing them in a bowl with some lemon juice to stop them browning, as you go. When they are all cut toss them again, this time with the sugar and cinnamon. Put them in a 20cm round baking dish making sure they are spread evenly. Of course you can go for a wider dish – or even a square one – it depends how deep you like your crumble. It is personal!

In a food processor – if you have one – blitz the flour and sugar with the butter until it resembles breadcrumbs. If you don’t have one do this in a large bowl with your finger tips but make sure your hands, the butter and bowl are all cold otherwise it will be less crumbs and more clumps. Incidentally crumble mixture freezes brilliantly, so I always make double and then have a bag on the go in the freezer for crumble emergencies.

Pour the crumble mixture evenly over the fruit, using a fork to even it out. Then sprinkle a handful of Lizi’s granola on the top and bake at 180c for 40 minutes or until browned on top and cooked through. I like having a bumpy surface as this means there is more room for crispiness – that to me is the secret of a good crumble – a crunchy top, a slightly gooey underneath, and a delicious pile of fruit hidden underneath. Serve with ice cream or custard.

Incidentally, leftover crumble is delicious eaten cold – straight from the baking dish for breakfast – all that fruit and granola make it a completely acceptable way to start the day in this house and not too many steps away from a fruit muffin! Or at least that is what I tell myself.

This recipe is part of our collaboration with Lizi’s granola.

 

 

3 Comments

  1. I add granola to my crumble mixture if I have any around. I also found that melting the butter and mixing it with the other ingredients works just as well as the other method.

    Reply
  2. Really? I’ve never tried that – sounds so easy – will give it a go!!

    Reply
  3. Yes, I saw that method in someone’s recipe and tried it. It’s easier as you can use a spoon. You can also see how wet it is right away!

    Reply

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