Apple Crumble serves four
10 mins to prepare and 50 mins to cook / 335 calories per serving
- 650g (1lb) Bramley cooking apples, peeled, cored and diced into small chunks
- 2 tbsp caster sugar
- 1 tsp vanilla
- 110g (4oz) Neill’s self-raising flour
- 40g (1½oz) demerara sugar, plus 1 tbsp for sprinkling
- 40g (1½oz) cold Tesco Northern Irish salted butter, diced
- 2 tbsp White’s rolled oats
- Dale Farm Fresh custard, Tesco NI cream or Mullin’s ice cream to serve
- ½ tsp ground cinnamon
- 1 tbsp chopped nuts
Make the most of your cooking apples and bake them up into a delicious crumble. A classically comforting bake, it features juicy Bramleys and an oaty nutty topping.
Heat oven to gas 6, 200°C, fan 180°C. Place the Bramley apples, caster sugar, ground cinnamon, vanilla and 1½ tbsp of water in a saucepan and gently cook for a few minutes until the apples have softened. Taste and add a little more sugar if needed, depending on how tart the apples are. Transfer to a greased ovenproof dish.
Place the flour, demerara sugar and butter into a mixing bowl and rub with your fingertips until it resembles breadcrumbs. Stir in the oats and chopped nuts. Scatter onto the apples and then sprinkle the extra sugar on top. Bake for 40-45 minutes until golden and bubbling. Serve with Dale Farm Fresh Custard, Tesco NI whipping cream or Mullin’s Vanilla ice cream.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place on a baking sheet for 10 minutes in a moderate oven.