Traditional British Apple Crumble

September 25, 2012

Fall is apple season and time is well spent filling your kitchen with the warmth and aromas of a freshly baked apple pie, apple crisp, or apple crumble! Below is a recipe for a Traditional British Apple Crumble from one of our favorite Foodista contributors across the pond, Haley Edwards from Roving Chef London. Thanks, Haley, for conveniently giving us both metric and imperial units!

Traditional British Apple Crumble

Topping:
8 ounces (225 g) plain flour, sifted
4 ounces (11og) butter at room temperature, cut into small pieces
3 ounces sugar
Filling:
1 pound (500g) Apples – Bramleys are lovely but not essential
2/3 table spoons of sugar (optional if using normal apples)
Pre-heat the oven to mark 4, 350°F (180°C).
 
Sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.
 
Then when it looks crumbly add the sugar and mix well.
 
Peel and core the apples place in a pan with 2/3 table spoons of sugar and 3 tablespoons of water and warm on a moderatly warm ring – the apple needs to be slightly purreed.
 
Place the cooked apple in an oven proof dish and sprinkle over the crumble mixture.
 
Place in the oven and bake it for 40 minutes until the top is golden.
 
Serve with cream or custard and a large spoon.
 

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