Apple Crumble
Apple Crumble

Apple Crumble

As a nation, we love our crumbles with their sweet, juicy filling and crunchy oaty topping. Not only are they effortless to throw together on a chilly day, but they are easy on the wallet too. Use both Bramley apples and Granny Smiths in the filling for optimum flavour and texture.
Photography: CRISTIAN BARNETT

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Ingredients
3 Bramley apples
3 Granny Smith or heritage eating apples
80g of butter
80g of soft light brown sugar
200ml of apple juice
50g of sultanas
½ tsp of ground cinnamon
1 vanilla pod, split lengthways & seeds scraped out
Crumble topping
120g of plain flour
100g of butter, diced
75g of golden caster sugar
30g of rolled oats
To serve
Vanilla ice cream or custard
Method
Step 1

Peel, core and dice all of the apples. Place a large sauté pan over a medium heat, add the butter and stir until melted. Add the sugar, apples and apple juice, stir and bring to a gentle simmer.

Step 2

Add the sultanas, cinnamon and the vanilla pod and seeds. Cook gently until the apples are tender then take off the heat and leave to cool slightly.

Step 3

Meanwhile, preheat the oven to 200°C/180°C Fan. For the crumble topping, put the flour and butter into a bowl and rub together with your fingertips until you have a crumb-like texture. Add the sugar and rolled oats and mix to combine.

Step 4

Remove and discard the vanilla pod from the apple mixture. Spoon the apple filling into 4 individual pie dishes and sprinkle the crumble topping evenly on top. Stand the dishes on a baking tray and place in the oven. Cook for 35 minutes or until the crumble topping is golden brown.

Step 5

Remove the puddings from the oven and leave to stand for 5 minutes before serving with ice cream or custard. Enjoy.

Extract taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback) Photography © Cristian Barnett

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