I am not a very big dessert person, but I absolutely adore one dessert: Apple Crumble. I don’t usually make it just for myself, but every time the family is coming over to visit me I make a big cake tin full of it. It doesn’t usually last very long, but it would still taste absolutely amazing after keeping it in the fridge and reheating it!
Obviously the choice of apples is essential for this recipe. I have tried all sorts of apples and I personally prefer Boskoop or Braeburn (quite sour) apples. I didn’t like Bramley apples in there very much and Pink Lady doesn’t get soft enough. Let me know which ones you have tried and preferred!
Mix the apple pieces with sugar and flour and season to taste with lemon juice and cinnamon. Place into a cake tin or casserole dish.
For the crumble it is important to have the butter at the right temperature. Do not use warm butter (I have tried that once, absolute disaster!). It involves a lot of kneading with butter straight from the fridge so ideally take it out before you start to prepare the filling.
Mix flour and sugar in a large mixing bowl. Cut the butter into pieces and add into the mixing bowl. Knead until the butter is completely mixed in with sugar and flour and you get a sticky hard “dough”. It should be dry enough to form crumbly flakes, if not add some more flour. Crumble over the fruit in the dish and bake for about half an hour (until the crumble is golden and crispy).
Serve with ice cream, custard or on its own. It tastes great when it is cold as well 😉
Try this recipe with other fruit as well. Rhubarb and apple is amazing, just use a little less lemon juice.