This week we decided to both do apple desserts one British and one American.
Of course I knew instantly what apple delicacy I would be dishing up – Apple crumble, which in my eyes is the best dessert in maybe the world? I’m more of a cheese girl when it comes to the end of my meal but when there’s crumble on the menu I’m sold.
In my eyes crumble should also be simple and no – fuss this is often something restaurants fail to understand, nobody cares for a deconstructed crumble.
Nope it’s gotta be a big steamy bowl of apple goodness with unlimited amounts of custard.
There’s something homely and comforting about the warm fruit with the crisp topping and arguments over which way to serve it should it be custard, cream or ice- cream? Personally I’m a custard girl.
The humble crumble makes me think of family Sunday lunches, Monday left overs and maybe a little bit of school dinners.
And what makes this dessert so delightful? Well it’s great hot or cold, other fruits can be used P.S Rhubarb crumble is another favourite of mine and the recipe is so simple – although there is some debate on how to make a perfect crumble.
Amber was amazed at how I could recite and make this recipe off the top of my head but to be honest it’s a recipe close to my heart and one that I guess has been passed down over the years.
To get the perfect crumble topping I find that you’re best adopting the rubbing in method. This is where you rub the flour mix and butter together with your fingers to create little breadcrumbs.
There’s something so relaxing about rubbing your mix together and you can’t beat a crumble that contains a little bit of extra love.
To get a nice crisp topping you also want to sprinkle a little brown Demerara over the crumble and bake. If you’re recipe says differently – IGNORE IT!!
No other sugar gives the same crisp, chewy crumble topping were looking for.
America may have their caramel apple pie goodness but for me the good old delicious British crumble will hold a place in my heart.
What you’ll need…
1kg/2lb 3½oz Bramley apples
pinch sugar, to taste
1 tbsp water or apple juice
100g/3½oz plain flour
50g/2oz rolled oats
100g/3½oz demerara sugar
Lets get cookin!
- Pre-heat your oven to 200 degrees. Start chopping your apples into bitesize pieces and pop in a large pan. Add a pinch of sugar for sweetness and a tbsp of apple juice. Cook over a medium heat and cook until the fruit is soft.
- Transfer the fruit mix into an oven proof dish
- Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs.
- Stir in the oats and demerara sugar and sprinkle over the cooked apples. Transfer to the oven and bake for 30 minutes. Until golden and crisp.