Thursday, 25 September 2008
Antonia from Food Glorious Food is doing a fantastic blog event from the 20th September till 5th October for British Food Fortnight to celebrate the diverse range of food that Britain produces. I couldn’t wait to take part in this event as I love any excuse to cook or bake, especially traditional British classics like the Apple and Oat Crumble I have chosen. Apple crumble is one of those puddings most of us were taught in Home Economics Class at school and has remained a favourite that evokes wonderful childhood memories for me. What I love about crumbles is how versatile they are, you can use any fruit in season or chopped nuts and spices to the crumble mix and are popular during the Autumn and Winter months. This morning the postie delivered Rachel Allen’s new book, Bake (gosh I love it when the postie delivers cookbooks, it’s the best). I did have planned to make another crumble but upon flicking through my new book I came across this recipe and decided to make this one instead. This was such an easy recipe to make and a great reason to use the Bramley apples my mother in law picked from the Bramley trees she has at her country lodge in Cambridge. The adding of the oats gives this crumble a nutty flavour and crunchy texture. You can serve this with ice cream or whipped cream but my choice and without a doubt the only thing you should serve with a crumble is hot luscious custard!
Apple and Oat Crumble
3-4 large cooking apples, peeled, cored and cut into big chunks
1 tbsp water
2-3 tbsp caster sugar
For the crumble
150g (5oz) plain flour
1 tsp ground cinnamon (optional)
75g (3oz) butter, chilled and cubed
25g (1oz) porridge oats
75g (3oz) soft light brown sugar
1 litre (1 ¾ pint) pie dish or six ramekins
Preheat the oven to 180oC (350oF), Gas mark 4.
Place the apples, water and sugar into a saucepan set over a gentle heat and cook, stirring every minute or so to prevent it sticking, for approximately 10 minutes or until the apples become a soft pulp. Taste and add more sugar if necessary. Transfer into the pie dish or six ramekins and allow to cool slightly.
Next, make the crumble. Place the flour and cinnamon (if using) in a large bowl, add the butter and, using your fingertips, rub it in until the mixture resembles very coarse breadcrumbs. (Don’t rub in too much or the crumble will not be crunchy). Add the oats and sugar and mix to combine, and bake for 15 minutes for small crumbles or 30-40 minutes for a large one until cooked and golden. Serve warm with custard, whipped cream or ice cream.
There' s nothing so yummy as a humble crumble!