Plum and Apple Crumble

Plum and Apple Crumble

 

Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.

Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.

 

Plum and Apple Crumble
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the filling
  • 4 large ripe plums
  • 340g (12 oz) Bramley or dessert apples (about 2 apples)
  • 40g (1½ oz) light muscovado sugar/soft light brown sugar (3 tbsp)
  • ½ tsp ground cinnamon
  • ½ lemon zest only

  • For the crumble
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • 70g (2½ oz) butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
  • 40g (1½ oz) rolled oats (¾ cup)
  • 55g (2 oz) demerara sugar (¼ cup)

  • To serve
  • Hot custard or vanilla ice cream make a good accompaniment.

  • You will also need a shallow, ovenproof serving dish.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. For the filling
  4. Halve the plums, remove the stones and then roughly chop. Place them in a large pan.

  5. Peel, core and roughly chop the apples and add to the plums.

  6. Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water. Stir, cover the pan and heat gently until the apples are softened, about 5 minutes.

  7. Spoon into the ovenproof dish and set to one side.

  8. For the crumble
  9. Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.

  10. Now mix in the oats and sugar and then scatter over the fruit.

  11. Bake for 25–30 minutes until the crumble is golden and the fruit is bubbling round the edge.

  12. Serve immediately.

 

Apple and Sultana Crumble

Apple and Sultana Crumble

 

Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.

 

Apple and Sultana Crumble
Prepares: 4–6 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900g (2 lb) Bramley apples/cooking apples (about 5 or 6)
  • 115g (4 oz) sultanas (¾ cup)
  • 55g (2 oz) granulated sugar (¼ cup)
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ lemon

  • For the topping
  • 85g (3 oz) plain/all-purpose flour (⅔ cup)
  • 85g (3 oz) porridge oats/rolled oats (1 cup)
  • 85g (3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
  • 2 tbsp granulated sugar

  • You will also need an ovenproof dish and a baking tray/sheet for this recipe.


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5).

  3. Peel, core and slice the apples. Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix. Now tip into the ovenproof dish and even out the top.

  4. Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.

  5. For the topping
  6. Sift the flour into a bowl and mix in the oats. Now rub in the butter. Next mix in the sugar. Spoon over the fruit and lightly press down.

  7. Put the dish on the baking tray/sheet and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.

  8. Note
  9. This is good served hot with custard.

 

Classic Blackberry and Apple Crumble

Classic Blackberry and Apple Crumble

 

The best time to think of cooking blackberry and apple crumble is in late summer when wild blackberries are ripe and free for the picking. They have a much fuller flavour than cultivated ones and the best cooking apples are also just coming into season.

However, rather than not enjoying this true classic dish if you can’t gather wild blackberries, it is still delicious made with cultivated ones which are in season now.

The classic crumble topping is made mixing flour, sugar and butter together and then spooning over the blackberries and apples. Just pop in the oven to bake. Oh so good.

 

Classic Blackberry and Apple Crumble
Prepares: 4 good portions
 
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 170g (6 oz) flour (1 cup + 3 tbsp)
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • 115g (4 oz) chilled butter, diced (½ cup, or 1 stick)
  • 450g (1 lb) Bramley apples (cooking apples) (2 or 3)
  • 340g (12 oz) blackberries (2½ cups)

  • To serve
  • Serve with custard, cream, vanilla ice cream, or frozen yogurt.

  • You will also need a deep ovenproof dish.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Sift the flour into a bowl and add the cubed butter. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Now mix in half the sugar and put to one side.

  4. Peel, core and slice the apples. Put into a large bowl and add the remaining sugar, stirring to coat the apples. Now gently mix in the blackberries. Tip into the ovenproof dish and lightly smooth the surface.

  5. Spoon the crumble mixture evenly over the top but do not press down.

  6. Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.

Updated: August 6, 2018

Crunchy Apple Crumble

Crunchy Apple CrumbleCrunchy Apple Crumble

 

Apples are cooked with raisins and a hint of cinnamon while walnuts added to the crumble mixture to make this a real crunchy apple crumble. One of those comforting desserts, perfect for a winter’s day, and served with lots of cream.

 

Crunchy Apple Crumble
Prepares: 6 servings
 
  • Preparation time: About 25 minutes
  • Standing time: 1 hour
  • Cooking time: 1 hour

  • Ingredients
  • For the fruit
  • 1kg/2 lb 4 oz Bramley apples/Mutsu and Crispin are the closest Canadian varieties, Pink Lady will also work
  • 70g/2½ oz soft light brown sugar/yellow sugar
  • ½ tsp ground cinnamon
  • 85g/3 oz raisins
  • 15g/½ oz softened butter for greasing

  • For the crumble
  • 50g/2 oz walnut pieces
  • 125g/4½ oz plain flour/all-purpose flour
  • 100g/3½ oz chilled butter, cubed
  • 50g/2 oz demerara sugar

  • To serve
  • Double cream/whipping cream

  • Equipment
  • A 23cm/9 inch shallow ovenproof dish


  1. Method
  2. Preheat the oven to 190°C/375°F/gas mark 5

  3. Peel, core and thickly slice the apples. Place in the ovenproof dish. Mix together the sugar and cinnamon then sprinkle over the apples. Add the raisins, separating those that may have stuck together. Stir to thoroughly combine. Sprinkle over 4 tablespoons of water, cover with foil and bake in the centre of the oven for 30 minutes. Turn over the apple slices halfway through the cooking time. Remove the apple mixture from the oven, turn the slices over again and set aside for about 1 hour to cool.

  4. Preheat the oven to 200°C/400°F, gas mark 6.

  5. Finely, chop the walnut pieces, set to one side. Rub the butter into the flour then stir in the walnuts. The mixture should look like large breadcrumbs. Stir in the sugar and then spoon the crumble mixture evenly over the apples. Bake for 30 minutes until the crumble is browning and the juices are starting to bubble through.

  6. Serve with a jug of cream.