Apple crumble is a British pudding staple, and deservedly so! There’s nothing that can beat a hearty bowl of hot apple crumble with lashing of hot thick custard to drive away those cold winter blues away. The addition of the spices in this recipe gives it an extra zing and complements the flavour of the apples perfectly
Serves 4-6 (Gluten Free)
For the Apple Base
- 6 large Bramley apples, peeled and cut into large chunks
- 50g unsalted butter
- 5-6 tbps light muscovado sugar, this is to taste (check once the apples are cooked and adjust)
- 2 star anise, broken up
- 1/2 tsp cinnamon
- Juice of 1 orange (or 60 mls of fresh Orange Juice)
For the crumble
- 300g plain flour (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
- Zest of 1 Orange, finely grated
- 2 tsp ground ginger
- 175g light muscovado sugar
- 200g unsalted butter, cubed and at room temperature
- 100g flaked almonds
- Preheat the oven to 190C \ 180C fan\Gas 5
- In a heavy based pan, sauté the apples in the butter, sugar and star anise and cook for about 8 min, until the apples are caramelised and just tender . Don’t overcook them to a purée as you want the apples to keep their shape.
- Carefully stir in the cinnamon and orange juice and cook for a further 2 minutes
- Pop the apple mixture into a lightly greased oven proof dish
- For the crumble mixture, mix the flour and ginger in a bowl and add the butter a few cubes at a time, rubbing into the flour until the mixture resembles breadcrumbs.
- Stir in the flaked almonds and sprinkle over the apple mixture.
- Bake in the oven for 35-40 minutes until the crumble is golden brown and the fruit mixture bubbling.
Serve with hot custard or thick cream, eat and enjoy….
If you can’t get hold of cooking apples and have to use a sweet eating apple, you’ll need to reduce the amount of sugar in the apple mixture by half and the cooking time of that step to 5 mins.