Heston Blumenthal has nothing on me. I can now reveal to the world, the perfect apple crumble. And I didn’t have to even touch a Bunsen burner. Or a test tube. But I digress.
Apple crumble
serves 4
The appley bit:
450g / 1lb eating apples (or add more sugar for cooking apples)
a sprinkling of soft brown sugar
a few ground cloves
a pinch of ground cinnamon
a little grated nutmeg
1tbsp water
The topping:
50g / 2oz plain flour
50g / 2oz porridge oats
50g / 2oz soft brown sugar
25g / 1oz butter
Preheat the oven to 180°C / 350°F / Gas 4. Core, peel and slice the apples, and put them in a saucepan with the soft brown sugar, spices and water. Cook gently until the apples have softened. Meanwhile, put the flour in a large mixing bowl. Cut the butter into small pieces and rub into the flour lightly. Stir in the oats and sugar. Put the fruit into a pie dish, and top with the flour mixture. Spread out evenly with a fork, but don’t press it down too much. Bake for 30-40 mins or until the topping turns golden brown. Mmmm.
Notes on green living from the country kitchen of a first-floor flat in London, UK.
I love apple crisp recipes! I saw this and tried it. It is, without a doubt, one of the best desserts I’ve had in a long time!