Thursday, 30 January 2014

Apple Crumble - My blueprint recipe from How to Eat

I don't think I've made a crumble from scratch since starting my blog but I have certainly eaten several hearty portions of apple and blackberry crumble when visiting my family. I find a homemade crumble at the end of a meal, a universal appeal: children and adults all seem to love the combination of soft warmed fruits topped with a crumble mixture. I always remember eating crumbles with a generous serving of custard at school, I would be delighted when this pudding appeared on the menu. I wanted to recreate that nostalgic memory of me eating apple crumble with a good dollop of custard and  scoured through my cookbooks to find an easy and yet simple recipe for this pudding. Nigella's How to Eat, which is often referred to as her best cook book, provided a simple and easy recipe for a variety of crumbles. I did not measure how many litres (or grams)  my heart shaped oven dish holds and ended up making more crumble to go on top of the fruit. This recipe is super easy and what's most impressive is the flavours of the ginger, cinnamon and nutmeg makes the topping utterly delicious and the flavours of these spices positively lingered on my taste buds after I consumed my portion.
Here is how my apple crumble turned out:
Apple crumble
As you can see there was not a left when I managed to take this picture, which proves how delicious this pudding was.

Apple crumble
I first started by cooking the fruit with butter in a pan.
Butter in pan

I then placed the cooked apples in a oven proof dish and made the crumble.
Apples in oven proof dish.

Crumble added to the apples

More crumble needed.

Recipe for apple crumble, feeds 4-6 using a 1 litre pan.
750g apples
a tsp ground ginger, cinnamon and nutmeg
120 self-raising flour
90g butter, cold and dices into about 1 cm
3 tbsp light muscovado sugar
3-4 tbsp caste sugar

Peel, core and segment the apples and toss them for a minute or so in a pan, on the heat with 1 tbsp of the brown sugar and 3-4 tablespoons caster sugar (to taste) and a good squeeze of orange juice, before transferring to a pie dish and topping with the crumble. To make the crumble, put the flour in a bowl with a pinch of salt. Add the cold cubes of butter and, using the tips of your fingers - index and  stroking the fleshy pads of your thumbs rub into the flour. Stop when you have a mixture that resembles porridge oats. Stir in the sugar.
Keep the mixture in the fridge until you need it. Preheat the oven to gas mark 5/190C and when ready to cook sprinkle the crumble over the prepared fruit in the pie dish and cook for 25-35 minutes.

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