My Dad and his wife have a beautiful garden at their lovely bungalow tucked away down a leafy lane in Hertfordshire. The garden is centred around a wide piece of lawn, is completely enclosed and private and has the most wonderful flowers and fruit trees. We were walking around talking about his plans for the strawberry and raspberry beds (dig them up and start again – apparently they only last a certain amount of years) and discussing the fact that all the plums on the tree this year have little worms in them (I tested this – they do. Ugh) when we came across the big old apple tree which is GROANING with huge apples. I obviously offered to relieve him of some of the glut (I’m all heart), and we arrived home with his strimmer, hedge cutter and a huge bag of apples!
Even though it was still quite warm, we decided that apple crumble was the only way to go. Here’s how I made it. I like oats in my crumble and crunchy brown sugar, but personalise it however you see fit, maybe add sultanas or cinnamon in with the apple, or sprinkle the finished crumble with slivers of almond.
For the apples:
6 or 7 Bramley apples (my Dad’s apples aren’t Bramleys, but seem similar)
Big splosh of apple juice or water (say 100ml?)
2 tbsp brown sugar
For the crumble:
225g plain flour
125g brown sugar (I use Demarara)
25g porridge oats
Preheat the oven to gas 6/200 degrees.
To prepare the apples, just peel and core them, then slice them into smallish chunks. While I’m doing it, I pop them into a bowl of salted water to stop them going brown. When they’re all done, drain them and put them into your pie dish. Sprinkle over the couple of tablespoons of sugar and pour over the liquid (water is fine). Give them a quick stir to distribute the sugar.
For the crumble: rub the butter and flour together (not too fine – a lumpy texture is better), then stir in the sugar and porridge oats. Cover the apples with the crumble and bake for about 30 minutes. Serve with double cream or custard. Oh, and you can’t beat a cold bowl of crumble with yoghurt for breakfast either. Yummy.