Nothing says autumn better than apple desserts, I think. Here’s a family recipe for apple crumble that goes well with just about anything – custard, cream or ice cream!
I don’t like the idea of oats & whatever else in crumbles, preferring to use demerara sugar for that extra crunch.
The amount of crumble here is generous, the way I like it but if you prefer more filling to crumble, reduce the amount of flour to 250 & butter to 180-200g.
- 300 g plain flour
- 100 g demerara sugar
- 80 g caster sugar
- 200-220 g butter at room temperature, roughly cubed
- a little more butter for greasing
- 3 large (or 4 medium) cooking apples Bramleys
- 50 g soft brown sugar
- 1 tsp plain flour
- ¼ tsp / generous pinch ground cinnamon
- Preheat the oven to 180˚C/350˚F.
- Place the flour and sugar in a roomy bowl and mix well.
- Add the cubes of butter, a little at a time and rub into the flour, using your fingertips until the mix resembles breadcrumbs.
- Peel & core the apples and cut into 1-2 inch slices and place in a large bowl. The smaller the pieces, the less “whole” they’ll be after cooking.
- Sprinkle the sugar, flour & cinnamon & mix well.
- Butter a rectangular dish (9″ x 5″ roughly) and spoon the apple mix all over, spreading it out evenly.
- Top the apples with the crumble, again evenly, and press down slightly.
- Bake in the oven for about 40-45 minutes until the crumble is a golden brown. The fruit seeping out & bubbling is perfectly fine & adds to the beauty of the finish.