Traditional Apple Crumble

Snow makes me think of comfort food... and it doesn't get more comforting than good old apple crumble!    There are many versions of this recipe, and the texture of the crumble ranges from wading through sand to crunching on cobbles!    I generally cook the apples slightly, as this gives a softer filling.   It can also be gluten and/or dairy free.   Whatever you do, don't make crumble either too sweet, or too sour.  Puddings should not be penitential.

Crumble is best eaten hot, with proper custard..... or home made ice cream.

Apple and Cinnamon Crumble

Fruit:

1 ½ lb/900g apples

brown sugar to taste

cinnamon (or cloves, more traditional still!)

Crumble:

8oz/225g plain flour (or oats and ground almonds so gluten-free)

4oz/225g Demerara sugar 

4oz/150g butter (or spread for a dairy-free treat)

Oven:  preheat to 200deg C,

Peel and core the apples, then cut into chunks.  Put into a saucepan with a little water and simmer gently until the apples start to get fluffy at the edges but don’t lose their shape.     Add the sugar and pour this into a baking/pie dish.     Dust with cinnamon. 

As though making pastry, mix the other ingredients and then pour all over the top of the fruit.    Bake for about 25 minutes until the top is lightly browned and starting to bubble. 

Variations for this recipe include virtually any kind of fruit – pears, plums, rhubarb, gooseberries etc.   A friend adds banana to hers, and you can also ring the changes with oatmeal or ground almonds instead of some of the flour. 

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  It has 75 delicious recipes, many of which will not be appearing on the blog!