Prep Time 15 minutes - Total Time 1 hour - Serves 6
An absolutely British classic, comforting, warming and o so satisfying. A dessert that will never go out of fashion and will most likely remind you of growing up.
When I think of a crumble I think of Olive aka Big O, my mother in law. A meal round at Big O’s would not be complete without some sort of crumble to finish.
Now, this is not Olive’s recipe this is mine and one that the kids (& me) go crazy for. Normally a dessert reserved for the depths of winter. But when it’s this good why wait for the clocks to go back.
One question though, custard or ice cream?
4 Bramley apples, peeled, cored and sliced.
6 eating apples, peeled, cored and sliced.
120 g of caster sugar.
1 tbsp of ground cinnamon.
1 tsp of ground nutmeg.
1 tbsp of plain flour.
80 g of plain flour.
40 g of caster sugar.
40 g of cold butter, cut into cubes.
1 small handful of porridge oats.
Mix all of the filling ingredients in a bowl then tip out into a pie dish or small roasting tray.
For the crumble mix the flour and sugar in a bowl. Add the butter and rub it into the flour using your fingertips until the mixture looks like breadcrumbs. Then add the oats and mix through the crumble.
Sprinkle the crumble topping over the apples and cook in a preheated oven set at 180℃ for 40-45 minutes or till the topping is a light golden brown. Serve with either custard or ice cream.