Rustic Apple Crumble
Let's get ready to crumble.
Ingredients
Filling
- 9-11 green Granny Smith apples (depending on size), peeled, cored and sliced. I prefer Granny Smiths because they are not too sweet
- ¼ cup sugar
- little bit lemon juice
- sprinkling of cinnamon if you like cinnamon
- other fruit if desired. If I have a few leftover blueberries or raspberries I will thrown them in. Sultanas work nicely.
Topping
- 225 g plain flour - you can use wholemeal, or gluten free
- 115 g unsalted butter, chopped
- 100 g caster sugar
- pinch salt
Instructions
Filling
- Put fruit into saucepan with sugar and a bit of lemon juice to stop it browning. Add half cup water to cover the base of the saucepan. Cover the saucepan, bring to boil, then turn it down to a simmer. Stew the apples until soft but not pureed, unless that's the texture you prefer. Take care not to steam off all the water. If mix is too liquidy, drain a little.
- Sprinkle with cinnamon if using, and put into baking dish. Add berries if using.
Topping
- Topping can be made in advance and kept in fridge until required.
- Combine ingredients. Using hands (sorry, I prefer hands because of the greater control than a blender) rub butter through the flour. The flour will turn from white to a light yellow. The texture you're going for is thick breadcrumbs. Don't worry if it's a little lumpy - lumpy can be good - as long as the butter is blended through.
Baking
- Preheat oven to 210℃/410℉.
- Spread topping loosely on filling and bake for about half an hour or until top is golden and starting to crisp.
- Serve with cream, ice cream, custard or on its own.