What do you do with a glut of apples?
Apple crumble that’s what. It’s so fast & easy to make you’ll wonder why you haven’t made it before.
I was given a very large carrier bag full of cooking apples & normally end up stewing them & then freezing them to use at a later day, well today I decided to make a crumble.
It really is store cupboard ingredients & oh so simple.
You will need:-
4 med to large cooking apples.
6oz granulated sugar
10oz self raising flour
Ground cinnamon (optional)
Now, make the ‘crumble’ mixture. I’ve tried this with my hands, an electric blender, a fork or a knife. I think a knife is best but the experts prefer hands!
Mix the butter with the flour in a dry bowl using a knife using chopping actions until you have a texture like breadcrumbs. It’s not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about 3 minutes.
Add 4oz (not all the 6) of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That’s your crumble mixture made and ready. If you taste your apples & they are fairly sweet then I suggest you don’t sprinkle any extra on.
Next prepare your apples, I always make the crumble first & then do the apples to make sure they don’t go brown. Although with the amount of cinnamon I use you wouldn’t notice anyway! Peel & chop the apples into quarters, discard the cores.
Slice the apples, I do random slices so they break down differently during cooking.
I like mine sharp & these were really sharp so I did add all the 2oz to the apples but before that I added a generous amount of cinnamon & sprinkled the mixture over the apples & mixed it well.
Next I spooned the topping over the apples. There is a lot of crumble with this recipe but I like a lot!
I had pre-heated my oven to about 160degrees (my oven cooks very quick) so you may need to set your to 170.
It took about 25-30mins till it was golden brown & I could hear the apples bubbling.
Leave it to cool for about 10mins if your eating it immediately to avoid the risk of burning your mouth.
As they say the proof of the pudding is in the eating & well I ate it & mmmmmmmmmmmmmmmm
You can serve it with cream or ice-cream but I prefer it just as it is.
I hope you enjoy it as much I did.
If there is any leftover you can keep it in the fridge for a couple of day’s. It’s just as good cold as it is hot!