Friday, 23 March 2012

Apple Crumble

When I last cooked this crumble I had a quick check and discovered that I'd never written up a recipe for such a classic dish. Shocked by this I immediately wrote up this traditional pudding.


  • 4 large cooking apples (about 1.5kg), peeled and cut into bite size pieces
  • 80g raisins
  • 100g caster sugar
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 6 tbsp (100ml) water
  • 75g butter at room temperature
  • 100g plain flour
  • 50g dark or unrefined caster sugar
  • 50g oats


  1. Preheat the oven to 180 degrees.
  2. Put the apple, raisins, 100g caster sugar, nutmeg and 6 tbsp water in a large saucepan.
  3. Heat the large saucepan over a low heat and cover the pan.
  4. Cook for 20 minutes, stirring every 3 or 4 minutes to make sure the apple cooks evenly.
  5. While that's cooking get a large mixing bowl and add the butter and plain flour to it.
  6. Use your fingertips to rub the flour into the butter. This melts the butter and breaks it up, allowing it to mix with the flour. When the mixture has no lumps of butter and looks like fine breadcrumbs then you've done it enough.
  7. Stir in the dark sugar and oats into the flour and butter and mix well.
  8. Once the apple is cooked place it into a large oven proof dish and then carefully sprinkle the crumble topping over the top of it.
  9. Gently press down the crumble topping, but not too hard as you want it to be slightly airy still.
  10. Cook for 35 to 40 minutes, or until the top is crisp and starting to brown.
  11. Serve on its own or with lashings of custard.
Serves 4.

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