Saturday, 10 November 2012

Apple Crumble recipe

Apple crumble destined for the oven
The winter months turn my attention towards comfort food and when it comes to desserts, it's gotta be something cinnamony for me. I had a few apples left in the fridge and this apple crumble is so quick and easy to make that I managed to get it ready whilst cooking the dinner.

It takes about 30mins to cook and I take it out as I'm plating up dinner so it has a chance to cool slightly for the kids. Best served with a good quality vanilla ice cream although my husband keeps voting for custard one day...
Dice up your apples - I make mine quite small for the kids
There is something so intoxicating about cinnamon scented flour, yummy!
CRUMBLE!
 This is normally the point where I insert a lovely pictured of the finished product but it was gone before I could pap it!
Gone. In 10mins flat.
Apple Crumble recipe
  • 300g plain flour
  • 175g light brown sugar
  • 200g unsalted butter, melted
  • Butter for greasing the baking dish
For the filling
  • 450g peeled, cored and cut into 1cm/½in pieces
  • 50g light brown sugar
  • 1tbsp plain flour
  • 1pinch of ground cinnamon
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the flour and sugar in a large bowl and mix well. Drizzle in melted butter gradually, stirring with a fork as you go until all combined and resembling crumble consistency
  3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
  4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
  5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
  6. Serve with vanilla ice cream or other favourite accompaniment.

2 comments:

  1. There's nothing better than an apple crumble during cold days! With some vanilla ice cream or double-cream... delish!! Thanks for the tip with the fondant :)!

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    Replies
    1. No problem, chocolate is something I'd love to get to grips with in the future and your choc leaves looked so good :)

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