Apple crumble recipe
Another great recipe to use up apples when you have that once a year glut.
- 2 cooking apples, peeled, cored and cut into slices
- A handful of seasonal mixed fruit or sultans
- 1 tablespoon dark brown sugar or molasses
- 100g softened butter, diced, plus a little extra for greasing
- 140 g breadcrumbs
- 100 g cornflakes
- 100 g caster sugar, plus ½ teaspoon for dusting
- 25 g flaked almonds
- Pre-heat the oven to 200° C (400° F - gas 6)
- Grease a suitable baking dish with butter
- Arrange the apples in layers
- Sprinkle over the mixed fruit and brown sugar
- Add the breadcrumbs to a bowl and mix with the cornflakes, scrunching them up as you go. Add the butter and the sugar and knead into the breadcrumbs with your fingers.
- Spoon the crumble over the top of the fruit
- Sprinkle with the flaked almonds and dust with the extra sugar
- Bake for 30 minutes or until golden
Serve hot with home-made custard.
The original recipe called for rolled porridge oats, but I changed it to cornflakes as I remember my mum making crumble like this, many years ago. This type of crumble does not hold together as well as a flour-type crumble, but it's all crunch and delicious.
A made in heaven fruit combination is to add a handful of topped and tailed blackcurrents to the apples before cooking, marvellous!
We have a recipe for traditional crumble topping here.