In the autumn when apples are abundant apple crumble is one of the first dishes on the list, closely followed by apple pie! This recipe addsoats to the crumble giving it a slightly chewy texture that we all love. We hope you love it too.
Link to measurement conversion chart
Makes enough for 4 – 6 depending upon how big a portion you serve up
Ingredients
- 450g Bramley apples peeled and chopped
- 150g Soft brown sugar
- Pinch of cinnamon
- 75g Butter
- 100g plain flour
- 100g rolled oats
You will also need;
- 1 ovenproof baking dish or casserole
- a bowl to make the crumble in
- a bucket of custard
Method
- Preheat the oven to 180c
- Rub a little butter around the inside of the ovenproof bowl
- Mix the chopped apple with half the sugar and add to the ovenproof bowl
- In a large mixing bowl rub the butter, flour and oats together until the butter has been evenly distributed amongst the dry ingredients and there are no lumps.
- Stir in the remaining sugar then sprinkle over the chopped apple
- Bake for 40 mins until the crumble is golden
- Allow to cool slightly then serve
Serving suggestions and variations
- Crumble in my mind should be served with a good amount of custard. Simon disagrees, he thinks Yogurt, John prefers double cream and Grandad is only happy with Ice-cream. Each to their own!
- Try adding a few sultanas, or blackberries, or raspberries, or blackcurrants, or gooseberries or……whatever you have to hand. You may need to adjust the sugar level depending upon the berries being added
- We love extra crumble on ours and therefore use more crumble ingredients than listed, if you increase the quantity, keep the proportion the same
- If you don’t want oats substitute plain flour and you will have a normal crumble
Acknowledgements
The original recipe comes from my Mother In Law, who melted the butter and stirred it into the dry ingredients so you got clusters. But she used a higher fat ratio so we reduced it to the recipe you have here. Now we rarely have crumble without oats. Thank you Joan.
If you enjoyed this recipe, you might also like to try:
- The velvety texture of Aspargus Soup is well worth an investment in fresh spears to make, if you don't grow your own.
- For a tasty snack or light lunch try Quasadilla, for a more substantial meal add a portion of Black Beans Park City Style and a spoon of rice - yummy.
- When you have a few eggs to spare have a go at making a traditional snack of Pickled Eggs, you will soon be making more.
We hope you have enjoyed these recipes
Happy eating!