Apple crumble is nothing but chopped apples with biscuit dough crumbs scattered on the top. A quick you – can’t – get – it – wrong type of pudding many busy parents will definitely appreciate.
Makes 6 generous adult portions.
- 175g plain flour plus tablespoon for dusting
- 100g porridge oats
- 175 demerara sugar
- 150g unsalted butter, chopped and softened plus extra for greasing
- 125 ml water
- 2 tsp ground cinnamon or 1 ½ tsp mixed spice for more flavour
- 1 kg apples
- 70g sultanas or raisins (or mixed dry fruit)
- Ovenproof dish or baking tin about 23 cm x 33 cm
- Grease the baking tin or dish and dust with the flour. Peel, core and roughly chop the apples.
- Reserve 3 tablespoons of demerara sugar. Place the flour, oats and the remaining sugar in a bowl and mix together.
- Preheat the oven to 190°C/fan 170°/gas mark 5. With your hands rub in the butter until it is broken up into small bits, the mixture resembles breadcrumbs and it starts sticking together. Here, the crumble is ready.
- Put the apples in the baking tin, pour the water over them, sprinkle with the reserved sugar and half cinnamon/mixed spice. Scatter the dry fruit.
- Distribute the crumble evenly over the apples. (At Sunshine we call it making a sweet blanket for them.) Sprinkle with the rest of the cinnamon/spices.
- Bake for 35 min until the crust is pale brown. Serve with cream or vanilla ice cream. Yum!