Love crumble! It’s so easy to make. The big, big rule is never to add the sugar to the crumble until the butter is rubbed into the flour. The reason is that the sugar and butter will cream; that means mix together, a bit like a sponge mixture and the crumble will be heavy and more like pastry. So gently mix the sugar through with a spoon, at the end.
Then just pour over the cooked apple, do not pack down, leave as light and fluffy as possible.
- 4 Bramley apples, large peeled cored and cut into medium sized chunks
- 200g caster sugar
- touch of water
- zest and juice of 1 large lemon, finely grated
- 200g cold salted butter
- 400g plain flour
- 200g caster sugar, roughly
- Pre-heat the oven to 1890°C, Gas Mark 5.
- Place the apples, sugar and lemon into a saucepan and bring to a simmer.
- Cook until the apples are half cooked, then remove from the stove.
- Spoon carefully into a 25cm x 5cm (roughly) deep baking dish
- Place the cold butter and flour together in a food processor.
- Pulse until the mixture is at fine breadcrumbs, then tip into a bowl.
- Using a spoon mix in the sugar. This way around ensures that the mixture does not cake up, but keeps the crumble nice and loose.
- Spread evenly over the apples and blackberries taking care not to pack down leave nice and domed.
- Bake in the pre heated oven for 25-30 minutes, or until nice and golden.
- Remove and cool before eating.
- I serve mine with custard, double cream, clotted cream or vanilla ice cream.