With the cold evenings beginning to creep in we start moving from summer desserts to warm comforting desserts like this recipe for apple crumble. My most fond memory of apple crumble is from my grandmothers house where it was always served warm with custard, straight from the oven. On special occasions served with ice cream. This recipe is simple to follow and always produces impressive crowd pleasing results.
380g Granny Smith Apples (This can be tinned apples if you dont have fresh)
210g Caster Sugar
30g Neills® Plain Flour
210g Light Brown Sugar
220g Neills® Plain Flour
80g Rolled Oats
1tsp Ground Cinnamon
1tsp Ground Vanilla Pods (Optional)
Pyrex Mixing Bowls
Pyrex Cake Dish with Handles
Heston Blumenthal Dual Platform Precision Scale
Preheat oven to 190c.
Mix together the apple pieces, 210g caster sugar, ground cinnamon and 30g plain flour until just combined. If you are using tinned apples mix very gently so you do not break up the apple too much. Tinned apples are completely fine to use and is very flavourful if you do not have access to fresh. Set this mixture aside.
In a separate large bowl mix together the butter, oats, 210g light brown sugar some ground vanilla pods if you have any (Dr Oetker do a great vanilla grinder so keep an eye out for this!) and 220g plain flour.
Rub this mixture together until a chunky breadcrumb consistency is achieved.
If the crumble mixture is too wet (this can happen if the kitchen is very warm when the butter and sugar are softer than normal) add 1tbsp of flour at a time until the mixture crumbles into chunky breadcrumb consistency.
Evenly spread the apple mixture into a shallow baking dish, we use the Pyrex cake dish with handles as its absolutely perfect for crumbles.
Top the apple with the crumble mixture and spread out evenly, being careful not to upset the rhubarb mixture below too much.
Bake in the centre of the oven for 45 mins until the crumble is nice and golden.
Allow to cool for 5-10 mins before serving.
Our recommended serving method is with warm custard.