With winter calling for more comforting and warming food, apple crumble will soon be on tables around the country. The British classic can be made in many ways, and various recipes are available online. However, Good Food has shared its “traditional” method, with an optional oaty topping.
The recipe notes said: “You can’t beat our traditional apple crumble recipe for a comforting pud. The soft Bramley apple filling is topped with a satisfying, crisp, buttery crumble.” It has more than 550 five-star ratings with some claiming it’s their “go-to” recipe, and another saying the crumble is “amazing”.
Ingredients:
For the filling:
575g Bramley apple, peeled, cored and sliced to 1cm thick
Two tablespoons of golden caster sugar
For the crumble:
175g plain flour
110g golden caster sugar
110g cold butter
For the optional topping:
One tablespoon of rolled oats
One tablespoon of demerara sugar
Double cream or custard, to serve
Method:
Heat the oven to 190C or 170C Fan and then toss 757g of peeled, cored and sliced Bramley apples with two tablespoons of golden caster sugar. Put them in a 23cm round baking dish at least 5cm deep, or a 20cm square dish.
Flatten down with your hand to prevent too much crumble from falling through.
Put 175g of plain flour and 110g golden caster sugar in a bowl with a good pinch of salt and then run in the 110g of cold butter until it looks like moist breadcrumbs.
Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even it out.
Gently press the surface with the back of a fork so the crumble holds together and goes crisp. Sprinkle one tablespoon of rolled oats and one tablespoon of demerara sugar over, if you wish.
Bake in the preheated oven for 35 minutes, until the top is golden and the apples feel soft. Leave to cool for 10 minutes before serving with custard or double cream.
