This classic dessert brings back so many memories of lunchtime in primary school. Before the whole Jamie Oliver school dinners shake up, apple crumble was hands down my favourite. It was so good I remember one day I had seconds…and thirds!
The majority of kids had it with custard, but I hated custard (still do). However, it tasted great without. These days, I have mine with vanilla ice cream, while the rest of my family continue to wonder why I can’t stand custard.
My recipe uses Granny Smith apples, so no need to cook them before hand as you would with Bramley apples.
For the Crumble
- 160g cold unsalted butter
- 160g caster sugar
- 225g plain flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp demerara sugar (optional)
For the filling
- 8 Granny Smith apples, peeled and diced ~ 1cm thick
- 2 tbsp caster sugar
- Juice of 1 lemon
- 1 tsp ground cinnamon
- Preheat oven to 190ºC (170ºC fan)/ gas mark. Use a 26 cm oven proof dish at least 5cm deep.
- In a bowl, mix in the flour, sugar, cinnamon and nutmeg. Add in slices/cubes of butter gradually while using your fingertips to rub the butter with the flour mix.
- Rub in the butter until the mixture resembles bread crumbs.
- Pour the diced apples into the dish and add the sugar, cinnamon, and lemon juice. Mix together.
- Pour the crumble mix over the apples and even out. Sprinkle a thin layer of the demerara sugar on top.
- Put the dish into the oven for 40-45 minutes, until the top is golden.
- Leave to cool a little, and serve with custard, vanilla ice cream, or cream.