Saw this recipe on Orangette recently and thought “Ooooooooh, I haven’t had crumble for aaaages.” Plums are past their best up here already so I decided to use some of the many, many apples that are sitting in baskets outside my back door. Very glad I did too. This was the nicest crumble I’ve ever had and, trust me, I’ve had a few. 😉
Apple Crumble (adapted from Orangette)
7 tennis-ball sized tart dessert apples, cox perhaps
2 tblspn brown sugar
1 1/2 tbspn
1/4 tspn ground ginger
1/4 tspn cinnamon
For the topping –
150g plain flour
100g brown sugar
1 tspn baking powder
Pinch of salt
Pinch of cinnamon
Splash of milk
30g cold unsalted butter cut into 5mm cubes
- Peel and core the apples. Cut into 3cm chunks.
- Toss the apples and sultanas with the flour, sugar, ginger and cinnamon. Pour into a shallow ceramic dish that snuggly fits the apples in one layer.
- To make the topping, sift the flour, sugar, baking powder and cinnamon into a bowl. Beat the egg briefly then add to the dry ingredients. Use your fingers to rub the mixture together into little nubbles. Add a splash of milk if it’s not nubbly enough.
- Sprinkle topping over the apples. Scatter the butter cubes over the topping reasonably evenly spaced.
- Bake in a 180 oC oven for 40 minutes.
- Leave to cool for 30 minutes. This is definitely best eaten when not piping hot.