Bake an unforgettable crumble by giving each element a little TLC and choose the topping ingredients to taste. Serve with hot custard, or chilled fresh cream.
Prep: 20 mins
Cook: 1 hour
Difficulty: Medium
Serves: 6
INGREDIENTS
For the crumble topping
225g plain flour
50g custard powder
250g cold butter, diced
100g golden caster sugar
2 tbsp Grape-Nuts cereal (optional)
75g rolled oats (optional)
For the apples
50g butter
50g golden caster sugar
100ml cloudy apple juice
1 cinnamon stick
1 bay leaf
4 Bramley apples, peeled, cored and chopped into chunks
4 Cox’s apples, peeled, cored and sliced into 5mm thick rounds
For the sugar and spice (optional)
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground allspice
1 tbsp golden caster sugar
METHOD
- For the topping, add all the ingredients (other than the optional extras) to a food processor with a small pinch of salt. Pulse until the mixture resembles large breadcrumbs, but do not overwork (this can also be done by hand).
- Now toss through the optional topping ingredients, if using, then tip into a container, cover and freeze for at least 1 hr or until needed. (Can be made up to one week ahead.)
- Heat oven to 200C/180C fan/gas 6. If you want a dark, crumbly topping, tip the mixture onto a baking sheet and bake for 8-10 mins until golden.
- Leave to cool and re-crumble, then set aside (keep the oven on).
- For the apples, add the butter, sugar, apple juice, cinnamon and bay to a saucepan. Boil vigorously until you have a sputtering, buttery caramel.
- Remove the bay and cinnamon, then throw in half the Bramley apples. Cook down to a purée, then remove from the heat and stir through the rest of the Bramley apple chunks until coated. Transfer to a baking dish.
- Heat oven to 200C/180C fan/gas 6 (if you part-baked your topping in step 1, it should already be at this temperature).
- Arrange the sliced Cox’s apple over the cooked apples in an even layer.
- Sprinkle your choice of crumble mixture loosely and roughly over the top, then bake for 30-40 mins until the crumble has browned and the filling is bubbling at the sides (30 mins if you part-baked the crumble, but keep an eye on it).
- Leave to rest for 10 mins before serving.
- While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.
Recipe from bbcgoodfood.com
