Apple Crumble with an oaty top
A heavily tweaked crumble recipe, taking principle inspiration from my step-moms crumble, where she also used eating apples. The recipe is to serve four, but you could reasonably get away with serving six.
The topping of this crumble is very oaty, you could well reduce the quantity of oats to 80g and instead use 180g of flour and 115 of butter. On the subject of salt; if you don't have flaked sea salt then halve the quantity. There should be a hint of a salty note to the crumble, with the flaked sea salt giving occasional bursts, rather than the crumble tasting overtly salty in any way.
Stats
Makes: 4 portions
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 2 large red eating apples (c. 450-500g in weight)
- 30g sultanas
- 165g demerara sugar
- 1/2 tsp ground cinnamon
- 1/2 tbsp lemon juice
- 25ml water
- 160 plain flour
- 100g cold butter, cubed
- 120g rolled oats
- 1 tsp flaked sea salt
Method
- Pre-heat the oven to 170°C (fan-assisted)
- Peel, quarter and then core the apples. Slice into thin (at most 0.5cm) slices
- Put the apple slices into a dish with the sultanas, 40g of the demerara sugar, cinnamon, lemon juice and water. Mix them together well to ensure everything is evenly coated and the sultanas are evenly distributed
- Put the plain flour and butter into a food processor and blitz until a breadcrumb texture has formed. Some large bits of butter remaining are absolutely fine
- Add 100g of the demerara sugar, the oats and the salt and mix well
- Top the fruit with the crumble mix, smoothing it roughly and tamping it down gently into the corners
- Sprinkle the remaining demerara sugar over the crumble before putting in the oven and cooking for 40 minutes
- When cooked, remove from the oven and leave to cool for 5 to 10 minutes