Traditional British Apple Crumble


Photo: Hayley Edwards - Roving Chef London

About

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

Yield:

4

Added:

December 8, 2009

Creator:

Related Cooking Videos

Add comment

Print This RecipePrint This Recipe

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
2/3 table spoons of sugar (optional if using normal apples)
Pre-heat the oven to mark 4, 350°F (180°C).

Preparation

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
2
Then when it looks crumbly add the sugar and mix well
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
4
Place the cooked apple in the oven and bake it for 40 minutes until the top is golden
5
Serve with cream or custard and a large spoon

Tools

Related Recipes