Apple Crumble - why wasn’t this higher on the list? It’s OBVIOUS.

Served with thick double cream or custard (yes!) this winter warmer is a sure-fire hit on a cold, rainy day…or on a fine, sunny day, let’s be honest.

It’s a pretty flexible pud - apple is the classic go-to filling, but how about rhubarb , plum or pear & blackberry? You can use the old-school crumble topping of flour-butter-brown sugar or health-it-up by adding oats, nuts and seeds (this is very much frowned upon by my family who are highly suspicious of any attempt to jazz-up baked goods with nutritious ingredients).

Classic Apple Crumble

INGREDIENTS:

• 1.5 kg mixed apples (good to use at least half sharp green apples like Granny Smith)

• 100 g caster sugar

• generous pinch of cinnamon

• 50 g unsalted butter (cold, straight from the fridge)

• 100 g plain flour

• 50 g demerara / brown sugar

METHOD:

1. Preheat the oven to 200°C.

2. Peel and core the apples, chop into 3cm chunks.

3. Place in a saucepan on a medium heat with 100g of caster sugar and a generous pinch of cinnamon.

4. Put the lid on and cook for 5 minutes, or until the apples have softened. Remove from the heat and leave to cool slightly.

5. Straight from the fridge, so it’s nice and hard, cube the butter and place it in a mixing bowl with the flour. Rub together with your fingertips until it resembles chunky breadcrumbs, then add the demerara sugar.

6. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.

7. Bake in the oven for 25 - 30 minutes, or until golden and bubbling. Serve with a large dollop of thick cream or a generous pour of custard.