The crumble is a national favourite in the United Kingdom becoming popular during world war II when the crumble was an economical alternative for pies due to a shortage in pastry ingredient as a result of rationing. To further reduce the rationed flour, fat, sugar you can add breadcrumbs or oatmeal to the mix.
Time taken: 20 minutes plus 45 minutes baking
- 2.2 lbs Bramley apple (5 medium apples), peeled, cored and sliced to 1 cm thick
- 1 4/5 oz Brown sugar
- ½ Lemon, juiced
- 1 tsp Cinnamon (optional)
- 7 2/5 oz Plain flour
- 3 1/2 oz Brown sugar
- 4 1/2 oz Cold butter, cubed
- 3/5 oz Rolled oats
- 4/5 oz Brown sugar
- A great additional to serve with this recipe are either icecream, cream or custard
- For this recipe we used a 32cm x 22cm x 5cm (Length x width x depth) ovenproof dish.
- Preheat the to oven to 180c.
- In an ovenproof dish add the apples, sugar, cinnamon and lemon juice then mix well together.
- In a large mixing bowl add your flour and butter, rub together with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and if any big bits come to the surface rub them together. Then stir in the sugar.
- Pour half your crumble mixture over the apples and press down the mixture onto the apples until its quite compact. Then loosely lay the rest of the crumble mixture over the top.
- Sprinkle over rolled oats and sugar.
- Then bake at 200’c for 45 minutes or until the top is golden and the apples as soft. Leave to rest for 5-10 minutes before serving.