Seeing as its Friday, and seeing that we have all worked super hard over the week, I have decided that its high time that we have something just a little indulgent to kick start the weekend.
This little recipe is a fail proof dessert that you can throw together so quickly and it will always tick the right boxes with guests. The Humble apple crumble is a particular favourite of my Dad’s, its simple, its tasty and when done right does actually have depth of flavour. Apparently if you want to make a decent crumble then stay away from cooking apples. Cooking apples seem to reduce to a pulp when cooked, and can be extremely tart, they are best reserved for apple sauces for mains etc. Just regular old apples like “Pink Ladies” will do nicely, they hold their shape when cooked and are much sweeter. This particular recipe melts sugar on a pan to create a caramel, before throwing in the peeled chopped apples, the apples are coated with the caramalised sugar, you can add orange zest and cinnamon here, or a vanilla pod if you wish. The topping on any crumble must be crunchy, here I have used almonds and chopped hazelnuts, but this can work equally well with pistachios . Serve straight out of oven with softly whipped vanilla cream. enjoy!
What do I need?
- 225g/8oz apples, peeled, cored and cut into slices (Granny Smiths, Coxes, Pink Lady etc)
- 150g/50z Hazelnuts roughly chopped
- 40g/1 1/2 oz caster sugar
- finely grated rind and juice of 1 orange
- 1/2 teaspoon of cinnamon
- 2oz/50g wholemeal flour
- 2oz/50g dark muscavado sugar
- 25g /1oz blanched almonds finely chopped
- 1tsp oatmeal/Porridge oats
- 2oz/50g butter, cut into cubes
- cream/ or good quality vanilla ice cream to serve.
What do I do?
- Turn oven on to 180C/350F/Gas 4
- Place caster sugar into a dry hot frying pan until it caramalises
- Throw in your chopped apples along with your orange rind and juice cook gently until apples are tender but still holding their shape (approx 5 mins)
- Remove from heat and poor into a tart tin, ready to receive the crumble layer on top
- Sift the plain flour into a bowl
- Add in the wholemeal flour ad the baking powder
- Stir in the muscavado sugar almonds, oatmeal and crushed hazelnuts.
- Rub in the butter until the mix resembles breadcrumbs
- Sprinkle the crumble mixture over the layer of apples in the tart tin and bake in the oven until the crumble is crisp and golden brown.
(photography David McClelland)