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 to 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 pour over the cooked apple, do not pack down, leave it as light and fluffy as possible.
- 4 large Bramley cooking apples
- 1 large lemon, zest and juice
- 115 g cold salted butter
- 150 g plain flour
- 150 g caster sugar
- 150 g ground almonds
- Pre-heat the oven to 200C, Gas Mark 6.
- Place the sugar into a pan and enough water to just cover the sugar.
- Bring to a gentle boil and cook until lightly browned.
- At this point. Add the apples carefully as the sugar will spit, add the lemon juice and zest.
- Tip into a large baking dish 20cm square, roughly.
- Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
- Tip into a bowl and carefully stir through sugar and almonds.
- Spoon the crumble over the apples. Do not pack down.
- Bake in a preheated oven for 30 to 40 minutes, or until light brown.
- Serve with custard, thick cream, clotted cream or vanilla ice cream.
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