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Recipe: Traditional British Apple Crumble This is a personal recipe and can only be edited by the original author

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Created by: Hayley Edwards - Roving Chef London

Edited by: Hayley Edwards - Roving Chef London

Ingredients

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

⅔

table spoons of sugar (optional if using normal apples)

Pre-heat the oven to mark 4, 350°F (180°C).

Preparation

Step 1

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

Step 2

Then when it looks crumbly add the sugar and mix well

Step 3

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

Step 4

Place the cooked apple in the oven and bake it for 40 minutes until the top is golden

Step 5

Serve with cream or custard and a large spoon

Tools

About Traditional British Apple Crumble

You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.

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