Apple crumble recipe (Mum's)
Another recipe from Mum's scribbled cookery notes, this recipe was one of her favourites. As she grew older and more reliant on others, this was a treat she always asked me to make for her.
apple filling
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 675 g (1.5 lb) cooking apples
- 1 tablespoon lemon juice
- 3 tablespoons of water
- 50g (2 oz) Muscovado sugar or jaggery
- ½ teaspoon powdered mixed spice
- 75g (2.5 oz) butter
- 50g (2 oz) Muscovado sugar or jaggery
- 175 g (6 oz) wholemeal flour
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Peel, core and slice the apples
- Add to a small pan together with the remaining filling ingredients and simmer gently for 10 minutes.
- Don't cook any longer as you don't want a puree for this recipe
- Pour the mixture into a 1.2 l (2 pint) ovenproof dish and leave to cool
- Add the butter and flour to a bowl and rub the butter into the flour until it becomes crumb-like
- Fold in the sugar
- Add the topping to the apple mixture and bake for 25 minutes
Serving suggestions
Serve hot with custard
See also
- Mango and ginger crumble
- Apple crumble recipe
- Apple crumble recipe (Mum's)
- Traditional crumble topping
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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