Ingredients
Crumble Topping
225g Plain or wholewheat flour
75g Butter (room temperature)
75g - 110g Soft Brown Sugar (to taste)
Filling
900g Cooking Apples
25g Soft Brown Sugar
1 level teaspoon Powdered Cinnamon
2 tablespoons of Water
Ingredients
Crumble Topping
225g Plain or wholewheat flour
75g Butter (room temperature)
75g - 110g Soft Brown Sugar (to taste)
Filling
900g Cooking Apples
25g Soft Brown Sugar
1 level teaspoon Powdered Cinnamon
2 tablespoons of Water
A true English classic, served with either custard or cream. Also enjoyed hot or cold. The basic crumble topping can be used to crown virtually any fruit filling you could think of. Look out for other examples on the site.
Pre-heat the oven to gas 4 or 180 centigrade.
Core, peel and slice the apples and place in a saucepan with the water, sugar and cinnamon. Cook gently until the apples are soft. Put the cooked apples into a caserole (1.75 litre) and prepare the crumble topping.
Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the sugar and mix together to ensure that everything is combined.
Sprinkle the crumble topping evenly over the top of the cooked apples using a fork to even out the distribution but don't press it down.
Cook in the oven for 30 - 40 minutes until lightly golden brown.