apple crumble
Crumble is always our go-to pudding for this time of year. We pick blackberries in the hedgerows and raid our friends’ apple trees (they’re always happy to share).
This recipe calls for cooking apples, but you can substitute or make up the quantity with whatever combination of fruit you want - dessert apples, blackberries, pears. They’re all delicious - it probably depends on what’s available or which your family prefers.
There’s nothing nicer on a miserable day to curl up on the sofa with a bowl of crumble and custard!
Prep time: 10 mins
Cook time: 3 1/2 hours in slow cooker
Serves: 6
ingredients
Cooking apples - 1kg
Caster sugar - 50g
Ground cinnamon - 1tsp
Plain flour - 200g
Cold salted butter - 120g, diced
Light brown sugar - 100g
Quick oats - 3 heaped tbsp
To serve:
Cream
Icecream
Custard - tinned, powdered, from scratch - it’s up to you
method
Put the apples (fruit) in the slow cooker.
Sprinkle with caster sugar and cinnamon.
In a bowl, combine the flour and butter.
Rub together with your fingertips until it’s the consistency of breadcrumbs.
Mix in the sugar and oats.
Put the crumble topping over the fruit.
Before you put the lid on the slow cooker, put a clean tea towel under the lid (to absorb steam).
Cook for 3 hours on high.
Remove the tea towel and put the slow cooker lid back on, but ajar (so steam can escape).
Cook for 30 more minutes until topping has firmed up.
Serve with lashings of custard, icecream, cream… all three!