- 30g sugar (demerara gives a nicer flavour, but caster or even granulated will be fine)
- 30g butter
- 4-5 apples
- 1 tsp (or 1tbsp!) of cinnamon
- 200g plain white flour
- 100g butter (at room temperature to soften it up)
- 100g demerara sugar (caster sugar will be fine too, but granulated is too coarse)
- 50g oats (optional)
- Preheat the oven to gas mark 5 (190C/380F).
- Peel and core the apples, and then cut them into smallish cubes ~3cm in size.
- Melt 30g of sugar and 30g of butter into a pan on a medium heat. Once the sugar has dissolved (or at least lost its grittiness), add the applies and cinnamon. Keep on the heat for 6-8 minutes. Add in the softer fruits if you’re using those - so sultanas, plums etc. Turn off the heat after a further 3-5 mins.
- In a mixing bowl add the butter and flour. Use your fingers to work the butter into the flour such that it takes on the yellow hue. Then add the sugar.
- Put the fruit into the bottom of a pie/flan dish, and then using your hands sprinkle fistfuls of the crumble mix over the fruit. It should be covered but doesn’t have to be even.
- Put the dish into the oven for 40 minutes or until browning slightly on top.
Can be eaten warm or cold. Store covered (with foil or clingfilm) in the fridge.
- You can use pretty much any fruit. Apple or pear work best as a foundation, and I’ve made it with varying combinations of sultanas, ginger (cut into tiny cubes a few mm in size), plums, and blackberries.
- You can add 50-100g of oats to the crumble mix prior to baking
- When making the crumble mix you can add a little more butter (perhaps 10-15g) before adding the sugar. This would make the ratio of flour:butter:sugar 2:1.15:1 instead of 2:1:1. This give a slightly more crunchy and biscuity crumble rather than a dryer powdery one.