Crumble might get frowned upon as a not very exciting kind of pudding, it’s certainly not what you would expect at a dinner party for example. However, if you’re looking for something comforting, simple, adaptable, and of course, delicious for all the family (or just for yourself), you can’t go far wrong. I make crumble fairly often as a pudding because I know that my family love it, and it’s so quick to do. Jess has created her own apple crumble blondies in homage to the apple crumble she grew up eating, which is a wonderful honour (and very delicious too)!
So, here is my apple crumble recipe. I’ve chosen apple for this one, but you can use any fruit in season or left in your fruit bowl (well, other than banana – I tried adding it once to a mix of fruit bowl leftovers that needed eating, and haven’t lived it down – it doesn’t work!). Some of my other favourites are rhubarb with a hint of orange zest, apple and blackberry, plum, apple and pear.
I make no apologies for keeping to imperial measurements for this crumble recipe. It’s the recipe I learnt to make at high school and hasn’t failed me yet, it’s also so easy to remember and to quantify up or down. This is enough for a 4-6 serving dish, or two smaller dishes as I did with this (one for us and one for Jess & Anthony!)
Ingredients & equipment
- 6oz (170g) plain flour
- 3oz (85g) butter
- 6oz (170g) granulated sugar
- 3 Bramley apples
- 1 tsp ground cinnamon (optional)
- A deep, ovenproof dish (approximately 23cm round)
You can make substitutes for the staple ingredients in this recipe. Try using caster sugar or light brown sugar, and if you’ve no butter you can swap to margarine.
Making the crumble topping
Place the plain flour into a large mixing bowl. Cut the cold butter into cubes and rub it into the flour (rubbing in method) using your fingertips until it resembles fine breadcrumbs. Then add 3oz of the sugar and gently mix it in. You can add a touch of ground cinnamon here for extra flavour.
Preparing the apple filling
Peel, core and slice the apples. I like to cut them fairly thinly as it helps the fruit to cook more evenly, but it’s up to you – larger chunks make for a chunkier crumble.
Place the apples in an oven proof dish and sprinkle with approx. 3-4 tablespoons of sugar (3oz). Mix the sugar into the apples well and arrange the apples so that they are fairly evenly spaced out in the bowl.
Assembling the crumble, and baking
Carefully sprinkle the crumble topping over the apples. Try and avoid pressing the mix into the fruit too much so that it remains light and crumble like.
Bake at approx. 180°C/160°C fan for 25-40 minutes or until the topping has turned a golden colour and the apples are bubbling at the edges.
Once the crumble is cooked, leave it to rest for 5 minutes before serving. I like to serve mine with custard, but you can always opt for cream or ice-cream. Enjoy!