How to Make a Traditional English Apple Crumble
Apple Crumble is a firm favourite in our household; my daughters demanded the recipe as soon as they had their own homes, friends have asked for the recipe and even our neighbours in France have asked for it (I had to learn new vocab for that one!).
It's a great family dessert, it's simple, most people like apples and you can serve it hot or cold, with a variety of accompaniments.
I hope you have fun making it and that you and yours enjoy eating it.
The measurements for the crumble mix are in the ratio of:
- This size will serve 8 average portions.
- Cooking temp:180 C
- Preparation time:30 mins (can be prepared ahead)
- Cooking time: 35/40 mins: check that it's golden brown on top, leave a little longer if you want it really crunchy
Utensils and Ingredients
- Large mixing bowl
- Large oven-proof bowl
- Large saucepan
- Wooden spoon
- Metal tablespoon
- Sharp knife
- 3 Bramley apples, large
- 12 oz Plain flour, or a mix of flour and oats 2:1 (i.e. 8 oz flour, 4 oz oats)
- 6 oz Butter or margarine (I use margarine, the texture seems better for the mix, but it depends on individual taste)
- 9 oz Granulated sugar (if you prefer, have a mix of granulated and demerara sugar, to make the crumble crisper)
- 4tbsp Extra demerara to add to apples and sprinkle on top (to taste)
For the apple:
- Peel and chop apples (very small if you want a compôte, larger if you want soft slices).
- Place in a large saucepan with a splash of water and 1 tbsp demerara sugar.
- Bring pan to boil, stirring frequently to stop sugar ‘catching’ on the bottom.
- Simmer until apple is cooked to required consistency; add sugar if needed but not too much as the sweet crumble counteracts well the tartness of apples.
- Pour mixture into a large oven-proof bowl (about a third up the bowl, leaving room for lots of crumble!).
- Set aside ready for crumble (you can keep this in the fridge overnight); allow to cool if using straight away.
For the crumble:
- Put flour in a large bowl. Add the oats if you wish for a healthier, slightly drier crumble.
- Add butter/margarine and chop it up as small as possible.
- Using fingertips, mix together until it all resembles small breadcrumbs (the crumble).
- Add sugar, mix in well turning over and over with a spoon until completely integrated.
- Cover the mixture and set aside (this can be kept overnight in a cool place—not the fridge—if you want to prepare in advance, then just run a fork through it to ‘unstick’ any lumps).
Get Ready for Cooking!
- Carefully spoon crumble over apple
- Smooth surface with a metal spoon and push sideways gently to seal edges, to prevent any apple bubbling through when cooking.
- Sprinkle demerara on top, to make it more crunchy (optional).
- Place in a preheated oven, at 180 C, for 35–45 minutes depending on size of oven and whether or not convection.
- Remove when browned and crunchy on top (even a little singed at the edges if you like it gooey!).
- Serve immediately with hot custard, or ice cream or double cream.
Quick, Before It All Goes!Click thumbnail to view full-size
Try These Variations
- You can of course use any fruit and you can add cinnamon to the apple if you wish.
- Add blackberries to the apple for a sharper taste (but not good for dentures! Oops, should I say that?!)
- Strawberry and rhubarb is an excellent combination.
- Plums are great too, especially Victorias.
Many people have their own favourite version of this dish but I'd like to invite you to share mine, on a balmy September day, under the shade of the Lime in France, with a good sparkling wine or a Champagne if you're celebrating (no, actually—who needs an excuse?—have Champagne anyway!). For the youngsters, the TTs, the drivers, there's an excellent stock of non-alcoholic alternatives. What a great party that would be!
Cheers! A Votre Santé! Salut! A la vôtre!
Just so I'm prepared in advance
What would you, dear guest, prefer with your Crumble?
What do you think?
© 2012 Ann Carr