An absolute classic recipe that has had a place in the British people’s hearts for centuries, being quite possibly one of the easiest desserts that you could make. Baking the apples slowly gives them a wonderfully rich texture with just enough bite to accompany the crisp crumb topping, perfect with Cornish vanilla ice-cream.
Preparation time: 15 Minutes Total Cooking Time: 50 – 55 Minutes Serves: 5
For the Filling
- 3 Bramley apples, Peeled and cut into approx. 3cm cubes
- 2 Bramley apples, Peeled and cut into approx. 1cm cubes
- 4 Tbsp. Golden caster sugar
- 1/2 Lemon
- 300 g Soft flower
- 175g Granulated Sugar
- 150g Chilled Beurre Lescure Unsalted Butter
- Pinch of Salt
Tips and Tricks: Getting the freshest apples possible will always help with the flavour but is not crucial. Chopping some of the apples into small pieces allows them to disolve into an almost apple purree, binding the apples together as well as giving a lovely warming texture to the dish.
- Place the chopped apples into a large earthenware dish along with the lemon juice to prevent browning.
- Sprinkle over 3 1/2 Tbsp. sugar and mix well, cover and set aside.
- Pre heat your oven to 170 °C Fan, 180 °C, Gas mark 4.
- To make the crumble, mix all the dry ingredients together in a large bowl. Rub in the butter to achieve a sand like consistency.
- Uncover the apples and sprinkle over the final 1/2 Tbsp. Of sugar, Pour over approx. 2/3 of the crumble mix and press down lightly. Pour over the remaining crumble and drag a fork along the surface in two adjacent directions.
- Place into the pre heated oven and bake for 50 – 55 minutes or until the apples are very soft.
- Remove from the oven and allow to cool for 10 minutes, serve with vanilla ice cream.
Tips and Tricks: The real key to traditional British cookery is love and care, so enjoy making it, those who eat it will do too.