Granny smith apples are my pick for this crumble. They have a nice acidic bite and will cook from raw so there is no need to pre or par cook them. It’s really easy, just peel, dice and bake. I’ve deliberately kept this recipe simple and uncomplicated, no rhubarb or berries, oatmeal or cornflakes. This is all about the flavour of the apples topped with a classic, true crunchy crumble. Simple, tasty, perfect.
What to serve with it? I like a nice scoop of vanilla icecream slowly melting into the hot crumble topping, then there's the option of cold runny cream poured carefully round a hot, steamy crumble island; slightly sweetened whipped cream with a dash of vanilla or your favourite liqueur, a healthy dollop or two of natural thick Greek yoghurt or, if you really want to impress, try a jug of velvety smooth, homemade, real-egg custard. My recipe is at the bottom of the page.
Filling
| 4 large | Apples (Main) |
| 1 | Lemon, finely grated zest |
| 2 Tbsp | Lemon juice |
| ½ cup | Sugar |
| 1 tsp | Cinnamon |
Crumble
| ¾ cup | Butter |
| 1 cup | Flour |
| 1 cup | Sugar |
Directions
- Heat oven to 180C. Peel apples, cut into quarters, remove core then dice. Mix with lemon zest, juice, sugar and cinnamon.
- Place apple mix into a baking dish.
- Dice butter then rub in flour using fingertips until it resembles breadcrumbs.
- Stir the sugar through then spread evenly over the apple mix.
- Bake for 40 minutes until crumble topping is golden brown.
Real egg custard
Bring 2 cups milk and 4 Tbsp cream to the boil. Whisk together 4 egg yolks, 1 tsp vanilla, 2 Tbsp caster sugar and 2 tsp cornflour. Pour hot liquid on to yolk mix and whisk well, return to the pan and whisk over a medium heat until custard thickens. Take a look at Geoff'sstep-by-step instructions on how to make custard.
