Apple crumble

Name: Apple crumble
Cook time: 68 min
Total time: 68 min
Yield: 6
Cuisine: Británica
Ingredients: 180 g Wheat flour; 40 g Oats; 120 g Butter; 1 pinch Salt; 40 g Sugar; 1 tablespoon Lemon Juice; 90 g Brown Sugar; 1 teaspoon Cinnamon; 200 ml Cream; 1 kg Cooking Apples

Crumble de manzana

Easy

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 68 min
Servings: 6

Summary

The great British pudding: apples with a hint of cinnamon under a sandy crust of butter, flour and sugar that turns golden in the oven. Served warm with hot custard or cream.

Ingredients

6 servings

Add to Bring!

180 g Wheat flour
40 g Oats (rolled oats) (optional)
120 g Butter (well chilled, diced)
1 pinch Salt
40 g Sugar (for the fruit, adjust to how tart the apples are)
1 tablespoon Lemon Juice
90 g Brown Sugar (for the topping (or demerara, for extra crunch))
1 teaspoon Cinnamon (ground)
200 ml Cream (single cream, to serve (or hot custard))
1 kg Cooking Apples (tart, such as Bramley)

Instructions

Preheat the oven to 190 °C. Peel and core the apples and cut them into chunks of about 2 cm.
10 min
Toss the apple with the white sugar, cinnamon and lemon juice. Divide it between six individual dishes or one dish of about 20 × 25 cm; there is no need to precook it, as it softens in the oven.
3 min
For the topping, mix the flour, brown sugar and salt in a bowl. Add the cold butter and rub it in with your fingertips, lifting the mixture as you go, until it looks like coarse sand with a few pea-sized lumps. Stir in the oats, if using.
8 min
Scatter the topping over the fruit without pressing it down: the looser it is, the crunchier it will be.
2 min
Bake until the top is deep golden and the apple juices are bubbling at the edges: about 25 minutes for individual dishes and 35 to 40 for a large one.
35 min
Leave to stand for 10 minutes, as the fruit comes out scalding hot, and serve warm with cream or hot custard.
10 min

Notes

Crumble became popular in Britain during Second World War rationing, as a crumbly topping needs less butter than pastry. The key is cold butter and a light hand: if the mixture turns into a paste, the topping will bake hard instead of crisp. If your kitchen is warm, chill the topping for 15 minutes before using it. You can swap some of the apple for blackberries, pear or rhubarb. It keeps for three days in the fridge; reheat it in the oven, not the microwave, so it crisps up again. Raw topping freezes very well and can be used straight from the freezer.