Apple crumble is pure nostalgia. The world could do with a little comfort food right now, and crumble is the dish to do this. For my family, crumble is what we miss whenever any of us go away. Whether it is me at university, my Dad for work, my sister since she’s moved out or my Mum going travelling – I think crumble symbolises home for all of us.
Whether we’re going fancy with an amaretti laced plum version, or simple like this, you just can’t really go wrong with crumble. Tinned fruit work equally well if you’re in a pinch, but for my version I went as classic as you can get because I had some apples languishing in my cupboard that were beginning to get a bit tired and in desperate need of a covering of sugar and cream. I had such good intentions to share this, but somehow it was all gone within 24 hours…
- 75g plain flour
- 20g brown sugar
- 20g caster sugar, plus 1tbsp
- 50g butter
- 3 small apples
Preheat the oven to 180’C. Mix the flour and sugars (saving the extra 1tbsp of caster sugar) together. Cut the butter into small cubes, and rub it into the flour and sugar mixture until fully incorporated and sandy textured. I like to go a tiny bit further to get some larger chunks as well.
Peel, core and chop the apples into 2cm dice. Tip into the crumble dish and scatter with the reserved tbsp. of caster sugar. Scatter the crumble mixture evenly over the top.
Bake for 20-25mins until the crumble is golden and crisp. Serve with custard or extra thick double cream.