With the weather cooler and roast dinners back on the table, it’s time for families to enjoy delish warming puddings. I’ve tried and tested many recipes over the years, including several apple crumbles, so this year, I thought I would experiment and make my own. It’s not rocket science, as they only contain a few ingredients, but I always found them either too sweet or too sharp.
However, after some experimenting, I’ve found the perfect ratio of sugar to create a deliciously warm pudding. I enjoy it with custard, but if you fancy, ice cream and double cream also work well.
Ingredients (to fill four ramekins or one 8×8 baking dish):
For the filling:
Three large Bramley apples, peeled and chopped into small pieces
50g dark brown sugar
50g light brown sugar
Zest of one lemon
One teaspoon of cinnamon
For the crumble topping:
175g plain flour
110 golden caster sugar
110g unsalted butter, cold and cut into cubes
Method:
Start by peeling and dicing your apples. I like my chunks fairly small as they cook quickly.
Put the apples into a saucepan and add the sugars, lemon zest, and cinnamon. The lemon zest adds a tang and helps balance out the flavours, while the cinnamon adds a delicious warmth.
Cook these over medium heat until the apples soften.
While they’re softening, make the crumble topping by putting the flour and sugar into a bowl.
Rub the butter into the dry ingredients until they turn into breadcrumbs. Then, preheat the oven to 180°C or 160°C Fan.
Divide the apples evenly into small ramekins or place all of the mixture into one dish if you’re using that instead.
Once the apple mixture has cooled, scatter it over the crumble topping and, if you wish, sprinkle it with demerara sugar.
Bake for 35 minutes until the top is golden brown and enjoy with custard.
