So this bake was a bit of a celebration for me as it was the first thing I made since being discharged from hospital following a major operation. I had all of my family round and decided to make this pudding for Sunday lunch. Crumble always reminds me of family as it was a staple dessert at my grandparents house when we visited when I was little. They used to grow rhubarb in their back garden so it was always rhubarb crumble when we went round to visit. Always fine by me!
This time though, I decided to make an apple crumble as I’m not sure I know anyone who could refuse an apple crumble. It may have taken me slightly longer to make than normal but I was pleased with the results. Maybe a little less time in the oven would have been good but I’m staying with my parents and they have Aga which I’m not used to… Plus it was a sunny day and I was making the most of it haha.
One thing I’m thankful for is that I haven’t lost my love for baking and that it’s inspiring me to get up and be more active, even when recovery is going to be slow. But it’s only been 2 weeks and I didn’t think I would have made anything so far… Infact I was told that I should still be in hospital right now so I think it’s going well! Something like this really puts your life in to perspective and I’m thankful for all the little things in my life. I’m also grateful for the sunshine and fresh air, it really makes a difference.
That was a slight side track, so back to the crumble. The thing I love about a crumble is that they are so variable. You can literally use whatever fruit you like. I recently made a pear and chocolate one which was to die for. But even with this recipe, you could do something as simple as adding some chocolate chips to the crumble, or perhaps some blackberries to the apple. The possibilities are endless! And don’t forget to serve with some ice cream, or maybe custard!
For the apples
450g Apples (peeled, cored and cut in to pieces about 1cm). I used Braeburns but it’s up to you
50g unrefined brown sugar
1 tbsp plain flour
A pinch of ground cinnamon
For the crumble
225g plain flour, sieved
130g unrefined brown sugar
150g unsalted butter, cubed at room temperature
Butter for greasing the tin
Pre-heat the oven to 180°C.
Place your peeled, cored, cubed apples in a bowl and mix together with the sugar, flour and cinnamon. They should be coated in a light brown syrupy mix. Set aside.
Now for the crumble mix, place together the flour and sugar and slowly incorporate the butter cubes, rubbing together with your fingers. Continue mixing until you have what resembles breadcrumbs. Don’t worry too much if there are some larger lumps. These will be nice and crunchy on top.
Butter a dish which is approx 24cm. Add your fruit mix to the bottom, and then sprinkle over the crumble.
Bake in the oven for 40-45 minutes, until it has browned nicely on top and the fruit mix is bubbling.