Apple crumble

Apple crumble

By
From
From Pasta to Pancakes
Serves
4-6
Photographer
Claire Peters

My grandmother makes a sensational apple crumble so I’ve stolen all her ideas. It’s such a simple pudding and there are never any leftovers.

Ingredients

Quantity Ingredient
5 large cooking apples, peeled, cored and quartered
300ml water
1 teaspoon lemon juice
2 tablespoons granulated sugar

Crumble topping:

Quantity Ingredient
275g plain flour
175g granulated sugar
200g butter, roughly cubed

Method

  1. Preheat the oven to 180°C. Put the apples in a pan with the water, lemon juice and sugar. Cover with a lid and cook on a medium heat for 15 minutes until soft. Taste and if they are a little sharp add a bit more sugar. If they’re too sweet add another squeeze of lemon juice.
  2. Meanwhile, prepare the crumble topping. Mix the flour and sugar together in a large bowl. Add the butter and use your hands to rub it into the flour. Be patient, the crumble will come together eventually. It will transform into a golden crumble, rather like lumpy sand.
  3. Spread the apples across the base of an ovenproof dish (I use one 30 cm x 17 cm), then sprinkle the crumble over the top.
  4. Put in the oven for 30–40 minutes until golden brown.

Optional extras:

  • You could add some raisins, blackberries, raspberries, nutmeg or even vanilla essence to the saucepan of apples. You could also swap the granulated sugar for brown sugar in the crumble mixture.

Serving suggestions:

  • Serve with a good dollop of vanilla ice cream or custard.

Leftovers:

  • If you have any leftovers then your mates are mad. Keep in the fridge for up to 3 days and reheat in the oven for 10 minutes on 150°C.
Tags:
student cooking
easy
healthy
budget
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