Apple crumble

Peel, quarter and core 1.5 kilo apples and chop roughly in to small pieces. Lightly braise on a gentle heat together with 50g of butter and a tablespoon of vanilla sugar. Leave to cool and season with 4 tablespoons plain or vanilla sugar and a good pinch of cinnamon.

For the crumble, take 250 g of cold butter and cut into cubes in a large bowl combined with 400g flour, 200g golden caster sugar and a generous pinch of sea salt. Rub the butter into the flour mixture, gently and lightly with your fingertips just as you would for making pastry.

Pile the apple into a baking dish and loosely spoon over the buttery crumble mixture.

Bake for 40 minutes at 180c or until golden with little eruptions of apple around the edges.

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2 Responses to “Apple crumble”

  1. Dominic says:

    I love crumble. Its the best pudding ever and so perfect for our wet and wintry climate How do I do this with rhubard instead of the apple?

  2. ali says:

    Hello Dominic, lovely to hear from you. I agree, it is the best pudding, all year round.
    Good question about the rhubarb, I’ve often wondered about using my rhubarb compote recipe in place of the apple. Just follow the compote recipe and put the crumble over the rhubarb just before you bake it. The cooking times are the same. When you macerate the rhubarb with the sugar you do get quite a lot of syrup, so you may want to drain a bit off (makes a tasty cordial) Let me know how you get on.