Apple crumble
The pudding that ends a Sunday roast properly. Sharp apples, a rubbly-not-sandy topping, and custard — cream is acceptable, custard is correct.
The topping wants cold butter and a light hand — you want rubble, not breadcrumbs. A handful of oats makes it crunchier.
Ingredients
- 6 eating apples (Braeburn), peeled and chunked
- 50g demerara sugar · 1 tsp cinnamon
- 180g plain flour
- 120g cold butter, cubed
- 90g golden caster sugar
- 40g oats (optional, for crunch)
- Custard, to serve
Method
- Oven to 190°C fan. Toss the apples with the demerara and cinnamon in a baking dish — no pre-cooking, they soften in the oven.
- Rub the butter into the flour until it looks like rough gravel with some bigger lumps — those lumps turn crisp. Stir in the caster sugar and oats.
- Scatter over the apples without packing it down. Bake 40 minutes until the top is golden and the apple juices are bubbling at the edges.
Kit for this recipe
A proper pie dish — Anchor Hocking glass, £12.99deep enough for bubbling fruit, wide enough for topping
An apple corer — £4.99 at Lakelandthe fiddliest job made a ten-second job
A jug for custard — £3.99 at Lakelandpouring at the table is half the point
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