Traditional British Apple Crumble

Photo: 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

2/3 table spoons of sugar (optional if using normal apples)

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

Preparation

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

Comments

Permalink Corrinna
February 28, 2012

Just to let you know that point number 4 in this traditional apple crumble recipe is missing something....you forgot to add the crumble on top of apples before cooking in the oven until golden brown!!!