I find crumble recipes never have enough crumble topping; so I always at least double the quantities. On the contrary, I’m not a great fan of cinnamon; therefore I use it sparingly. Here’s a crumble recipe which you can adapt to your own taste. If you don’t like cinnamon, try adding vanilla beans to the apples. I think Calvados works perfectly with apples but you could use a brandy like Armagnac or Cognac; yet again a splash of lemon juice would do just fine. Apple Crumble is great served still warm with a dollop of vanilla ice-cream.
- 150g plain flour
- 100g rolled oats
- 100g butter
- 100g Demerara sugar
- 1tsp cinnamon
- 500g apples
- 2 tbsp Calvados or water
- 2 tbsp sugar
Mix flour and sugar in a bowl. Cut the cold butter into cubes and rub into the flour till breadcrumb stage. Add the oats and cinnamon and mix with a spoon.
Peel, core and cut the apples into cubes or quarters (about ½ inch/1cm size). Place into a pan with Calvados and sugar and simmer for 5 minutes, until they have softened slightly.
Pour the fruit into a buttered ovenproof dish and sprinkle the crumble all over it.
Cook for 40 minutes, on the middle/top shelf of the oven, until the crumble has browned and your house smells all cinnamony.