It’s November the clocks have gone back the dark nights are drawing in quickly it’s time for warming comforting sweet puddings. Theres none more satisfying that a warm bowl of apple crumble and custard.
I remember making apple crumble in home economics, a long time ago. It’s a lovely pudding to make because you can make mostly by using your hands, to clean and cut the apples and to rub the butter into the flour and oat topping. There is something very nostalgic and timeless about it. I made it with my daughter this week its a lovely one to teach your kids.
We had a surplus of ruby red Irish eating apples so thats what we used and it turned out perfectly. Serve it with fresh cream, ice cream or our favourite, warm custard. Homemade is best but shop bought custard will also do the trick.
Lou 🙂
Ingredients:
- 1kg apples – we used eating apples –
- 1 tablespoon of sugar to sweeten
- 1/2 teaspoon cinnamon
- 2 tablespoons water
- 60g porridge oats
- 100g plain flour
- 1/2 teaspoon cinnamon
- 75g butter at room temp
- 100g brown sugar
Method:
- Preheat your oven 200C.
- Have a shallow roasting dish at hand.
- Wash and dry the apples.
- Cut them into quarters and cut out the core.
- Cut the quarters in half.
- Add the apple pieces to a pot with the 2 tablespoons of water, 1/2 teaspoon cinnamon and 1 tablespoon of sugar.
- Cook on a low heat with the lid on to soften the fruit. This can cake from 15-30 mins, gently stir a couple of times.
- Meanwhile make the oat topping.
- Add the butter, flour, oats and cinnamon to a mixing bowl and rub the butter in using your finger tips.
- When the fruit has softened tip it into the dish and sprinkle on the oat topping.
- Bake in the oven for 30 minutes. The top should be golden brown and crunchy.
- Serve warm with cream, ice cream or custard.
