Advertisement
125g caster sugar
250g unsalted butter cut into smaller chunks
350g plain flour
50g porridge oats
A few teaspoons of demerara sugar
1 medium bramley apple peeled, cored and chopped into little chunks
preparation 4 mins • you cook for 4 mins •
Makes lots of topping - perfect for the freezer!
Watch a 30 second preview of my cook-along video below
It's a traditional favourite - my version is tangy and I add porridge oats to give the topping a bit of a gooey flapjack quality. In this recipe I use apple filling and make two little individual crumbles but feel free to use your favourite fruit. The main point of this video is to show you how to make and store a large quantity of the crumble topping. The recipe makes a really big bag of the topping to pop in the freezer. It freezes extremely well and stays a crumb-like texture so you can simply sprinkle it straight over fresh or frozen fruit for the most low effort tasty dessert, any day of the week!
Food processor
Large mixing bowl
Oven dish or ramekins to bake the crumble
1 large freezer bag or several little ones
Advertisement
Before you start have all your ingredients weighed out and ready. Preheat the oven to 190c. Have your food processor out and plugged in and click here!
Advertisement
This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.
Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!
Preheat your oven to 190c and put the flour, butter and sugar into your food processor. Blend for about 30 seconds until you have a fine crumb-like mixture. Empty the contents into a bowl.
Add in the porridge oats and stir together with your fingers. Put the chopped apple in the bottom of the oven dish/ramekins and generously sprinkle over with the crumble topping. Don't worry if the fruit isn't 100% covered - lightly covering it is perfect. Lastly sprinkle a little demerara sugar on top and you're done.
Pop the apple crumble in the oven for 30 minutes until it's nice and golden on top. If you're using the crumble topping straight from the freezer add another 5 minutes to the cooking time. Easy as that!
I hope that you enjoy it.
Advertisement
 |
|
|
|
|
|
 |
 |
 |
 |
 |
|
All content © 2012 TheAmateurChef.co.uk - Privacy Policy