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Apple / Apple & Blackberry Crumble Recipe
Although we've given the recipe for apple, the same crumble topping can be put on top of slightly-sweetened rhubarb, or with a few (perhaps 3oz/90g) of bllackberries added (see photo) - in the same manner. Cooking apples tend to collapse, so if you like more 'texture' use half cooking and half firm apples, such as Cox's.
Custard's always a popular companion, if served on the side. But you don't want lose the crispness of the crumble topping.
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- Suitable for Vegetarians
- Suitable for Vegans
For 4-6 helpings:
- 2 lbs/1 kilo Cooking Apples, such as Bramley's (see above)
- 1 oz/30g Caster Sugar
- The grated zest of 1 Lemon
- 6 oz/180gr Plain Flour
- 3 oz/90gr Butter (cut into small pieces) - or a vegan margarine
- 2 oz/60gr Caster Sugar
- 1 oz/30gr Demerara Sugar (optional)
- An ovenproof dish able to hold about 3 pints/1.7 litres.
- A baking tray.
1. Peel, core and chop the apples.
2. Put them in the oven-proof dish, and sprinkle them with the first ounce of sugar and the lemon zest.
3. To make the crumble topping – sift the flour into a mixing bowl, the ‘rub-in’ the butter pieces with the tips of your fingers.
4. Mix in the 2 ounces of caster sugar, evenly.
5. Spread this mixture over the apples, and press it down slightly.
6. Sprinkle with the Demerara sugar, if using (this largely depends on the sweetness of your tooth)
7. Place the dish on a baking tray, so any filling that bubbles over doesn’t make a mess of your oven.
8. Bake in the centre of a pre-heated oven (400ºF/200ºC) for 50 minutes.
Reviews / Comments ( 5 out of 5 average rating)
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Wed 1st May 2013 by Will Gibson
What did you like about the Recipe?
The lemon zest instead of the probably more traditional cinnamon. Delicious!
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