APPLE CRUMBLE

What is the key to a good crumble? Well apart from the obvious a crumble in my mind should have at least an equal balance of fruit to crumble. Too much fruit, stewed for too long you just as well eat baby food, too much crumble you just as well have a giant biscuit! A crumble should be buttery,rich and well- crumbly. The dish itself can be forgiving and lends itself to many different seasonal fruits. Here we are using apples, but many combinations are known and have become classics in there own right.

Recipe;



CRUMBLE TOPPING;

150 g plain flour

100g sugar

100g porridge oats

100g unsalted butter - softened and cut into cubes

small pinch of sea salt

grating of nutmeg optional( half a grated nutmeg used in my recipe)



FILLING;

500 g apples- this recipe uses braeburn

100g vanilla sugar or caster sugar

1 tsp of ground cinnamon



Method;

Add the oats to a food processor and blitz a couple of times, add the flour and blitz again, now add the softened butter,sugar and optional nutmeg, and pulse until mixture resembles fine breadcrumbs.

Peel and core the apples, cut into bite size pieces and place into a mixing bowl, mix with 100g of vanilla sugar/caster sugar - add 1 tsp of cinnamon and combine until all of the apples are coated in sugar and cinnamon, now place into a suitable oven dish that will hold all of the ingredients.

Cover with the crumble topping and pat down with the back of a spoon. Place in a pre-heated oven at 180c/gas 4 and cook for 35-40 minutes.

Serve with vanilla ice cream or creme anglaise