How to make Apple Crumble
Apple crumble is a perfect desert for this time of year. Whether your a lover of apples or not you can make a crumble with any type of fruit you like, I enjoy making rhubarb crumbles too, depending on what type of fruit is in season you can make these crumbles everyday of the year! This time of year apples, cranberries and pears are in season.
Ingredients for making the apple crumble:
- 3 medium cooking apples; cored, peeled and sliced
- 2 tbsp golden caster sugar
- 175g plain flour
- 110g golden caster sugar
- 110g cold butter
- 1 tbsp oats (optional)
- 1 tbsp demerara sugar (optional)
- Preheat the oven to 190C/170 fan/gas 5. Toss the apples with the 2 tbsp sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
- Put the flour and 110g sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
- Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara over evenly, if you wish.
- Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.