 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Crumble is so cheap and easy to make - and it's the perfect pudding now the weather's turning colder. The big, big rule is never add the sugar to the crumble until the butter is rubbed into the flour. The reason is that the sugar and butter will cream - that means mix together, a bit like a sponge mixture, and the crumble will be heavy and more like pastry. So gently mix the sugar through with a spoon at the end - then just pour over the cooked apple. Do not pack it down: leave as light and fluffy as possible. Ingredients:
4 large cooking apples |
4 tablespoons olive oil |
1 large lemon, juice and zest of |
6 ounces brown superfine sugar |
2 pinches ground cinnamon |
4 ounces cold unsalted butter |
8 ounces all-purpose flour |
5 ounces superfine sugar |
1 ounce porridge oats |
Directions:
1. Preheat the oven to 400°F
2. Peel and core the apples and cut into large chunks.
3. Heat the oil in a saucepan, add the lemon zest and juice, 6oz sugar, cinnamon and then add the apples.
4. Cook for 5 mins to soften slightly.
5. Tip into a large baking dish roughly 10in square.
6. Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
7. Tip into a bowl and stir through the sugar carefully. Spoon over the top of the stewed apples and sprinkle over the oats.
8. Bake in the preheated oven for 30-40 mins or until well-browned. Serve with custard and/or ice cream.
|
|