United Kingdom · United Kingdom
Apple Crumble
Soft cinnamon apples bake beneath a coarse oat and butter crumble.
Crumble arrived from the second world war as a way to use fruit and oats that were in short supply, and it became the standard British answer to any underused fruit at the end of a long day. It is meant to be served hot from the dish with something poured over it. Wiping the plate clean is considered a compliment.
Ingredients
- peeled and cored apples600 g
- plain wheat flour100 g
- rolled oats40 g
- cold unsalted butter, diced80 g
- light brown sugar80 g
- ground cinnamon1 g
- lemon juice15 ml
Directions
- 1
Heat oven to 190°C. Slice apples 5 mm thick and toss with lemon juice, cinnamon and 30 g sugar. Place in a shallow baking dish.
Apple slices are evenly coated. - 2
Rub flour and cold butter together into uneven crumbs. Stir in oats and the remaining 50 g sugar. Scatter loosely over the apples without pressing.
The topping is coarse and crumbly. - 3
Bake for 30–35 minutes. Rest for 10 minutes before serving.
Juices bubble at the edges, apples are tender and topping is golden. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content