Tuesday, 12 November 2013
Apple crumble is easily my favourite dessert. Probably even above chocolate cake.
And it's got fruit in it so, yunno, it's healthy?
This is a follow on from the previous apple sauce post, use that as a filling, freeze any left overs.
Crumble topping is so easy to make, and it only takes a few ingredients and some patience. The technique is really easy and anyone can do it. Great for getting kids involved in baking, I'd imagine, as there needn't be any heat or sharp knives involved.
Crumble is all about the ratios. Crumble:filling, and flour:sugar:butter. Personally, I love a 50/50 split of fruit to topping (the crumble is the best bit!) but feel free to go for less (or even more) if you should so desire.
The crumble mix is really easy to remember: 3 parts flour, 2 parts sugar, 1 part butter/margarine. You can also add in or substitute some oats for the flour for texture and flavour, plus maybe even some health benefits too!? (I wish!) Use whatever you want to measure out the ingredients, just make sure you use the same container to the same level for each set of ingredients. For a smallish crumble (see picture), I used three heaped serving spoons of flour, two of sugar, one of butter. Adapt the recipe as needed for the quantity you want.
Raw crumble mix also freezes extremely well, so if you have any left over, pop it in a freezer bag and save it for a rainy day.
3 heaped spoons of plain flour
2 heaped spoons of caster sugar
1 heaped spoon of butter
a few spoons of rolled oats (optional)
vanilla sugar/more caster sugar for dusting (optional)
1. Preheat your oven to gas mark 6. Place all ingredients (excluding the sugar for dusting) in a large bowl. Rub together with your fingertips, lifting the mix out of the bowl.
2. Continue to rub the butter into the flour/sugar/oats until there are no large chunks and all the butter is incorporated (somewhat quicker with margarine).
3. When all the butter is incorporated, spread the crumble mix on top of prepared filling.
4. Bake for 40-50 minutes until the top is golden brown. Serve warm or cold with ice cream, cream or custard.
Leftovers (should you have any) will keep in the fridge for a few days.