Apple Crumble Recipe
This is a perfect autumn recipe, apples are in season, and its warming and comforting for those chillier autumn evenings. You can also be extra seasonal if you have been out on an autumn walk and picked some blackberries, add those to the recipe too and make apple and blackberry crumble, just substitute, up to a quarter of the apple weight, approx 250g for the blackberries.
For the crumble
125g Plain flour
100g Light brown soft sugar (light muscovado)
½ tsp Cinnamon
For the apples
Juice of a Lemon
1kg Cooking Apples
1tbsp Brown Sugar
Peel the apples, and chop into chunky slices, as you do make sure they are covered with the lemon juice to stop them turning brown.
To cook, cover with 1 tbsp of brown sugar, and a small amount of water (couple of tbsp), and cook - either cover and cook in microwave for 5 mins on full power, or cook in a pan on the hob until softened but not mushy.
While the apples are cooking, prepare the crumble topping. Cut the butter into small chunks/cubes, Add the other ingredients into a bowl and mix well together, then add the butter to the bowl and rub it into the flour mixture. Keep going until all the butter is combined and the mixture resembles breadcrumbs.
Spoon the apple mixture into an ovenproof dish, don’t use all the liquid if there is excess, you want it moist but not runny. Then spoon the crumble mixture evenly over the top.
Next put it in the oven for 30 to 40 mins at 180° until golden brown on top.
Serve with cream, custard or ice cream.