Apple crumble is one of life’s best comfort foods. It ticks all the boxes, especially when served with custard, ice cream, or on special occasions, both.
Originally designed to cope with the rationing of ingredients during World War II. This dish can contain a myriad of ingredients, both sweet and savoury. And also a kaleidoscope of toppings. But for me, especially at this time of the year, it has to be homegrown apples, with a simple butter, sugar and flour crumble mix.
The only addition to luxury I include is the sautéeing of the apples in a golden caramel. I feel this gives an extra layer of flavour to the apples. But they can be simply peeled, sliced and added to the dish, without the pre cooking.
Traditional Apple Crumble
575g Apples, peeled, cored and sliced to 1 cm thick
2 tablespoons caster sugar
For the crumble
175g plain flour
110g golden caster sugar
110g cold butter
Preheat the oven to 1900C. Melt the butter with the sugar and put in a frying pan and heat until the butter melts. Stir the sugar and butter together and add the sliced apples. Once starting to soften, and the apples are turning golden then put in the baking dish.
Put the flour and *crumble* sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until like breadcrumbs (don’t over-process).
Pour the crumb mix over the apples to form a pile in the centre. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.