Traditional British Recipes
One of the quickest and easiest cooked apple dishes to prepare. You could substitute some of the apple with fresh blackberries (if they are in season), to make a delicious blackberry and apple crumble. If fact, this basic crumble recipe can be used with a range of different fruit fillings such as rhubarb, pears, gooseberries or plums.
To make a more crunchy topping use demerara sugar and replace 50 g of the flour with porridge oats and/or flaked almonds.
- 675 grams (1.5 lb) cooking apples
- 100 grams (3.5 oz) light brown sugar
- 175 grams (6 oz) plain flour
- 1 teaspoon ground cinnamon
- 85 grams (3 oz) butter (slightly salted)
How to Make Apple Crumble
- Peel, core and slice the apples.
- Place the apple slices into a buttered two-pint (1 litre) baking dish. Sprinkle with 30 g (1 oz) of the sugar and 1/2 teaspoon of the ground cinnamon. Add 3 tablespoons of water.
- Add the flour to a mixing bowl. Dice the butter and rub this in into the flour, running it through your fingers until it forms a coarse crumbly texture. Stir in the remaining sugar and 1/2 teaspoon of ground cinnamon.
- Loosely sprinkle the crumble mixture over the top of the apple slices and bake in a preheated oven at 180°C (350°F, Gas Mark 4) for around 40 minutes, until the fruit juices are starting to bubble up around the edges and the top is crisp and brown.
Serve warm with freshly made hot custard or with a firm yoghurt, cream, or vanilla ice-cream, as desired.
Other recipes to try: Apple Sponge Pudding | Blackberry and Apple Pie | Recipe Index