Phil's apple crumble
It got your number one vote! Following the success of last week’s pudding poll, Phil’s in the kitchen celebrating that British classic, apple crumble.
Bramley apple crumble
Serves: 4-6
Preparation time:- 20 minutes.
Cooking time:- 35 minutes.
Ingredients
4 large Bramley cooking apples
zest and juice of 1 large lemon
175g caster sugar
For the crumble topping:
115g cold salted butter
225g plain flour
150g caster sugar
Method
Preheat the oven to 200°C, Gas Mark 6
Peel and core the apples and cut into large chunks
Heat a saucepan, then add the apples, lemon zest and juice and sugar and cook for 5 minutes to soften slightly
Tip into a large baking dish say 20cm square, roughly
For the crumble topping: place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs. Tip into a bowl and stir through the sugar, carefully.
Spoon the crumble over the apples, do not pack down
Bake in the pre heated oven for 30 - 40 minutes or until lightly browned
Serve with custard , thick cream, clotted cream or vanilla ice cream
Bramley caramel apple and almond crumble
Serves: 4 -6
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients
For the caramel apples
200g caster sugar
Water to cover the sugar
4 large Bramley cooking apples
zest and juice of 1 large lemon
For the crumble topping
115g cold salted butter
150g plain flour
150g castor sugar
150g ground almonds
Method
Preheat the oven to 200°C, Gas Mark 6
First make a caramel by placing the sugar and enough water to just cover into a pan, bring to a gentle boil and cook until lightly browned
At this point add the apples carefully as the sugar will spit, then the lemon juice and zest
Tip into a large baking dish say 20cm square, roughly
For the crumble topping: Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
Tip into a bowl and stir through the sugar and almonds, carefully
Spoon the crumble over the over the apples, do not pack down
Bake in the pre-heated oven for 30 - 40 minutes or until lightly browned
Serve with custard, thick cream, clotted cream or vanilla ice cream