For me, apple crumble speaks loud and clear of crisp autumn days, red leaves rustling on the ground, and the comfort of a warm home. I made one yesterday and it perfectly evoked all that I love about autumn.
Apple crumble – serves 8-10
200g plain flour
100g demerara (or golden caster) sugar
12 small or 8 medium eating apples
2 tsp cinnamon
Handful flaked almonds
- Preheat the oven to 180 degrees.
- Cube the butter into small pieces.
- Tip the butter, flour, and demerara sugar into a food processor. Pulse until well mixed into a breadcrumb texture. Add the oats and mix together.
- Peel, core, and chop the apples. (To do this, I peel them fully, then slice off each side in turn. No messing around with corers for me!)
- Place the apples in a large baking dish and sprinkle over the sugar and the cinnamon. Use your hands to make sure it is well mixed.
- Spread the crumble topping over the apples right to the edges. Scatter flaked almonds over the top.
- Bake in the oven for 40-50 minutes, until the topping is golden.
- Serve with cream, crème fraiche, or (my favourite) custard.