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.
You will also need an ovenproof dish and a baking tray/sheet for this recipe.
Preheat the oven to 190°C (375°F) (gas 5).
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.
Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.
For the topping
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.
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.
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.
450g (1 lb) Bramley apples (cooking apples) (2 or 3)
340g (12 oz) blackberries (2½ cups)
Serve with custard, cream, vanilla ice cream, or frozen yogurt.
You will also need a deep ovenproof dish.
Preheat the oven to 180°C (350°F) (gas 4).
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.
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.
Spoon the crumble mixture evenly over the top but do not press down.
Bake in the oven for 45 minutes or until the top is beginning to brown and the juices are bubbling up around the edges.
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.
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
Double cream/whipping cream
A 23cm/9 inch shallow ovenproof dish
Preheat the oven to 190°C/375°F/gas mark 5
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.
Preheat the oven to 200°C/400°F, gas mark 6.
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.