Apple crumble - serves 8-10
175g butter
200g plain flour
100g demerara (or golden caster) sugar
200g oats
12 small or 8 medium eating apples
75g sugar
2 tsp cinnamon
Handful flaked almonds
- Preheat the oven to 180 degrees.
- Cube the butter into small pieces.
- Tip the butter, flour, and demerara sugar into a food processor. Pulse until well mixed into a breadcrumb texture. Add the oats and mix together.
- Peel, core, and chop the apples. (To do this, I peel them fully, then slice off each side in turn. No messing around with corers for me!)
- Place the apples in a large baking dish and sprinkle over the sugar and the cinnamon. Use your hands to make sure it is well mixed.
- Spread the crumble topping over the apples right to the edges. Scatter flaked almonds over the top.
- Bake in the oven for 40-50 minutes, until the topping is golden.
- Serve with cream, crème fraiche, or (my favourite) custard.
I adapted this recipe from one found online. I use more oats because, well, I like an oaty topping. This recipe makes quite a large quantity of topping. Any that is left over can be frozen in a box or bag and used for future crumbles. I used 5 small eating apples and about two-fifths of the topping, and my crumble was big enough to feed 4-5 people. You can't really go wrong: if you have too many apples, just make the apple layer thicker; if too much topping, just freeze the remainder.
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