Next level apple crumble served in a bowl

Next level apple crumble

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Prep: 20 mins Cook: 1 hr Plus resting

More effort

Serves 6

Bake an unforgettable crumble by giving each element a little TLC and choose the topping ingredients to taste. Serve with hot custard, or chilled fresh cream

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal684
  • fat42g
  • saturates26g
  • carbs70g
  • sugars38g
  • fibre3g
  • protein4g
  • salt1g
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Ingredients

    For the crumble topping

    • 225g plain flour
    • 50g custard powder
    • 250g cold butter, diced
    • 100g golden caster sugar
    • 2 tbsp Grape-Nuts cereal (optional)
    • 75g rolled oats (optional)

    For the apples

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g golden caster sugar
    • 100ml cloudy apple juice
    • 1 cinnamon stick
    • 1 bay leaf
    • 4 Bramley apples, peeled, cored and chopped into chunks
    • 4 Cox’s apples, peeled, cored and sliced into 5mm thick rounds

    For the sugar and spice (optional)

    • ½ tsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp ground nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • ½ tsp ground ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • ½ tsp ground allspice
    • 1 tbsp golden caster sugar

    Method

    1. For the topping, add all the ingredients – other than the optional extras – to a food processor with a small pinch of salt. Pulse until the mixture resembles large breadcrumbs, but do not overwork (this can also be done by hand). Now toss through the optional topping ingredients, if using, then tip into a container, cover and freeze for at least 1 hr or until needed. Can be made up to one week ahead. Heat oven to 200C/180C fan/gas 6. If you want a dark, crumbly topping, tip the mixture onto a baking sheet and bake for 8-10 mins until golden. Leave to cool and re-crumble, then set aside (keep the oven on).

    2. For the apples, add the butter, sugar, apple juice, cinnamon and bay to a saucepan. Boil vigorously until you have a sputtering, buttery caramel. Remove the bay and cinnamon, then throw in half the Bramley apples. Cook down to a purée, then remove from the heat and stir through the rest of the Bramley apple chunks until coated. Transfer to a baking dish.

    3. Heat oven to 200C/180C fan/gas 6 (if you part-baked your topping in step 1, it should already be at this temperature). Arrange the sliced Cox’s apple over the cooked apples in an even layer. Sprinkle your choice of crumble mixture loosely and roughly over the top, then bake for 30-40 mins until the crumble has browned and the filling is bubbling at the sides (30 mins if you part-baked the crumble, but keep an eye on it). Leave to rest for 10 mins before serving. While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.

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