Apple Crumble is a quintessential dessert that can be found world wide, with each country having itís own interpretation of this traditionally British pudding. Best of all, it can be eaten year round.
Whenever I have an abundance of aging fruit such as apples, pears, peaches and plums, Iíll always resort to a light crisp fruit crumble for a treat. In summer the melting moments of apples and crumble sits perfectly with ice-cream whereas in winter, hot piping apple crumble and warm custard hits the spot of decadence.
Last week I had an abundance of apples and peaches so used a combination of the two fruits in this crumble.
Ingredients 8 Apples
1 Stick of Cinnamon
200g Brown Flour
An over abundance of fruit can be used to make an all time family favourite dessert - apple crumble
Start by pre-heating the oven to 180 degrees. Peel, core and slice apples into chunky pieces. Make sure the fruit pieces arenít too small or they will disintegrate.
Peel, core and slice apples into chunks and crumble a stick of cinnamon over the top
If you are using other fruit, peel the skins and de-stone.
Place fruit into a shallow baking dish. Crumble the stick of cinnamon over the fruit then set aside while making the crumble.
Use any fruit don't limit to just apples
Note: I tend not to add water or sugar to the fruit. Older fruit tends to be sweeter due to the fructose being released in the aging process. Additionally excess liquid from the fruit is released negating the need for water to be added. This may vary however, on the age of fruit used.
In a bowl, place the flour and sugar and mix thoroughly.
Combine the flour and sugar and mix thoroughly
Add butter and with your fingers rub the butter into the flour and sugar until the mixture becomes course and resembles breadcrumbs. This can also be done with a food processor. Donít worry if there are lumps in the crumble mix as this adds to the rustic appeal of the dish.
Add butter then rub into the flour and sugar so the mixture resembles breadcrumbs
Sprinkle the crumble topping over the fruit.
Note: I tend to mix the crumble throughout the fruit first and then sprinkle a heavier layer over the top of the fruit, as this adds to the texture of the dessert.
For added texture, sprinkle the crumble throughout the apples first, then apply a thicker layer on top of the fruit
Place apple crumble into the pre-heated oven and bake for approximately 30 minutes. You will know itís ready when the crumble is golden brown and caramelised and the fruit is bubbling through from underneath.
Bake in a pre-heated oven until golden-brown and the crumble has caramelised
In winter, mulled wine is the perfect accompaniment to the Apple Crumble
Can be served with ice-cream, yoghurt, mascarpone cheese or warm custard and a glass of dessert wine or mulled wine. There are no rules other than your own discretion. Enjoy!
Thanks for that. Yes I think coconut's good in a crumble mix too. I have also heard that you should use good red wine for mulled wine. Think I might try doing some, ss well as some mulled cider too. Everyone's into cider these days, ss it's supposed to be good for you! I'll be into that.
You don't give the amount of sugar or type - would it be about half a cup and brown or demerara sugar?
Yep, slot of people add oats to the crumble and that is yummy, but traditional crumble is yummy too.
I was wondering if you have a recipe for the mulled wine? Been thinking about making some for a while. c&c
Hi GMTHE, apologies the 200g of brown flour should actually be brown sugar! We don't really use much sugar in our household so if a recipe requires it I will opt for brown over white. I kept this recipe very simple but totally agree adding rolled oats gives the crumble extra texture. I also add shredded coconut as well for even greater texture and flavour (if you check out another one of my crumble recipes - rhubarb, pear, apple, prune crumble) you'll notice I added both rolled oats and coconut to the crumble mix (loved the taste more than with this recipe)!!
I don't have an actual mulled wine recipe that I follow - it's based on what I have available at home at the time BUT don't skimp on the quality of wine, is what I was told in Austria and Germany. A good deep red such as cab sav, Merlot or even a burgundy with oranges, cinnamon, nutmeg and honey are standard ingredients I use.