Recipe: Apple Crumble
I’m not sure there’s anything more October-y than apple crumble? Perhaps toffee apples? Regardless, this crumble is heavenly. It’s just the right mix of tart and sweet - plus it’s easy to make GF and lactose free, as I did with this version.
For the filling
4-5 large apples - Bramley or Granny Smith preferred.
1tbsp of sugar (optional)
2-3 tbps of water
1 tsp cinnamon
1/2 tsp nutmeg
For the crumble
(GF) Plain flour - start with 100g
(DF) butter (make sure it’s cold)
50g (GF) oats (optional and entirely up to you)
100g of brown sugar (I used demerara but I’ve also used muscovado and regular)
Preheat the oven to 200c.
Wash, quarter and core each apple. Then slice each quarter into 2 or 3 depending on size. You can them to be chunky but no more than a large mouthful in size. Place in a saucepan with the sugar (if using - depends on tartness), water and spices. Stir over a low heat until they start to soften - you don’t want stewed apples, just not 100% hard.
In a bowl, place 100g of flour with 50g of cold butter. With cold hands, rub the two together until you get fine breadcrumbs. If you have too much butter, add flour 1 tbsp at a time. Likewise, if you’ve too much flour, add 1 cube of butter and rub. Once you’ve got a good consistency, add in the cinnamon, oats (if using) and sugar. Stir until combined.
In an oven proof dish, place the apples in the bottom, then sprinkle the crumble mixture over the top, making sure all the apple filling is covered. Bake for 30 minutes or until golden brown.
Serve with custard, cream or ice-cream. Or eat cold for breakfast the next day (I swear I didn’t do this!)