Classic Apple Crumble
A classic apple crumble that's delicious & comforting! The flavour of this dessert is next level & it goes great with a scoop of ice cream.
Servings: 6 Portions
Equipment
- 10" Round Ovenproof Dish
- Large Saucepan
- Juicer
Ingredients
Crumble Topping
- 170 g Plain Flour
- A Pinch Of Sea Salt
- 150 g Unsalted Butter Chilled & Diced
- 80 g Porridge Oats
- 80 g Demerara Sugar
- 70 g Light Brown Sugar
Apple Filling
- 1½ kg Cooking Apples See Notes
- 1 Lemon, Juiced
- 100 g Caster Sugar
- 1 tsp Vanilla Paste
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Table Salt
- 60 g Unsalted Butter
To Serve
- Vanilla Ice Cream Or Custard
Instructions
Crumble Topping
- Place the plain flour & salt into a mixing bowl, add in the butter then rub in with your hands, until the mix resembles coarse breadcrumbs.
- Next, stir in the oats & both sugars then squeeze the mix together to form small clumps.If the pieces are too big, break them up with your fingers.
- Place the crumble mix into the fridge & leave to chill whilst you make the filling,
Apple Filling
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Grease the inside of a round 10" ovenproof dish with butter then set aside.
- Peel & core the apples then cut into 1-2cm pieces. As you cut the apples, place the pieces into a mixing bowl with the lemon juice, to stop them going brown.
- Next, add the sugar, vanilla, cinnamon, ginger & salt to the apples & stir to coat.
- Place the butter into a large saucepan then set over a medium heat & cook until browned, stirring almost constantly. This will take 2-3 minutes.
- Add ⅔ of the apple pieces (& all of the liquid in the bowl) to the brown butter then cook until the apples have just started to break down. This will take around 5-10 minutes. Make sure to stir the apples regularly!
- Stir in the remaining pieces of apple, cook for another 2 minutes then take the pan off the heat.Adding the remaining apples right at the end means that they will hold their shape once cooked. This gives the filling extra texture. If you're using a mix of cooking & eating apples, you'd cook the cooking apples first then add the eating apples at the end.
- Transfer the filling into the greased dish then sprinkle the chilled crumble topping over the top, so that the apples are completely covered.
- Bake the crumble in the preheated oven for 25-30 minutes, until the topping is crisp & golden and the filling is bubbling.I'd recommend cooking the crumble on a baking tray, just in case any juices bubble over!
- Once baked, spoon the crumble into bowls then serve with scoops of vanilla ice cream or a generous amount of hot vanilla custard.
Notes
1. Cooking In An Aga - Cook the apple crumble filling on the boiling plate then bake the crumble in the baking oven, on the bottom set of runners.
2. Apples - The weight of apples is before they are peeled & cored. This roughly equates to 6-8 large apples. I'd recommend using cooking apples (either bramleys, braeburns or granny smiths) or ⅔ cooking apples & ⅓ eating apples.
3. Making In Advance - Both the crumble filling & topping can be made in advance & stored separately in the fridge for up to 3 days (or in the freezer for several months). If you're cooking the crumble straight from the fridge, add a couple of minutes to the cooking time.
4. Storage - Any leftover crumble should be stored in the fridge & eaten within a couple of days.
5. Reheating - Leftover crumble can be reheated in a microwave (for a minute or so) or in a 180°c/356°f oven. If the crumble starts to brown too much in the oven, cover it loosely with foil.