Bramley Apple Oat Crumble
Wednesday, 10 February 2016
I'm always looking for an excuse to make a crumble.
Last winter, Jack would make a roast dinner every Sunday almost religiously and we'd nearly always follow it with a crumble, made with hedgerow blackberries or wild apples. We'd eat the leftovers of the crumble throughout the week and it was always such a lovely treat to have a little something sweet during the colder months. I'm a real fan of a comfy, cosy winter diet.
Crumble also reminds me, as I guess it does for a lot of people, of childhood family dinners. After my sister and I put our forks down we'd chime in unison 'what's for pudding?' and if our luck was in, a crumble would be in the oven. It's one of those puddings that everyone loves and nobody can refuse. Everyone's always got room for crumble.
So yes, I'm always looking for an excuse to make one. And this week, did you know, it's Bramley Apple Week. What are the chances! So, of course, this is on the menu for the weekend. Everyone's got their own twist on a crumble but this Bramley Apple Oat Crumble recipe is my real favourite. Heady with cinnamon, thick with oats and sweetly sharp with bramley apples, it's a combination of classic flavours that I've honed to make my own. And just so you know, I'm a custard girl. But can sympathize with you team ice cream folk out there, too.
To make Bramley Apple Oat Crumble you will need:
1kg bramley apples
1-2 tbsp caster sugar
1 tbsp water
2 tsp ground cinnamon
50g plain white flour
50g wholemeal flour
75g butter, chilled
100g demerara sugar
Begin by grabbing a large heavy bottomed sauce pan. Then peel, core and chop your apples into chunks. Chuck into the saucepan along with the sugar (amount dependent upon your taste) and water. Stew the apples until soft but still holding their shape, stir in the cinnamon and then transfer to your crumble dish.
Then make the crumble topping. Start by rubbing together the white and wholemeal flour with the butter. Rub between your fingers until you have a breadcrumb-like consistency. Then stir the oats and sugar through. Done and done!
You can prepare both the apples and crumble topping in advance and then assemble when you want to put in the oven.
When you're ready to rock, preheat your oven to 200c. Then pile the crumble topping over the apples and spread out into an even layer. Cook in the oven for 25-30 minutes until the topping is golden brown. Serve up with more custard than necessary. You can never have too much, can you?