PIIMM: Rich and Decadent Apple Crumble
Today's Put It In My Mouth recipe is one of My faves. You guessed it - apple crumble! I love the smell, the texture, sweet-tart flavour the seasonal apples have. This is a rich and moist recipe, so no ingredient swapsies - sorry! I have one ask: if you make this, invite Me over. I would love to taste.
PUT IT IN MY MOUTHRECIPESDATE IDEAS
Apple crumble
A deep, buttery apple crumble with a golden, crunchy topping and a soft, cinnamon-spiced filling, served hot with a generous pour of cold custard.
Serves 6.
That's 3 round for us.
Ingredients
1kg Bramley apples (about 4 large), peeled, cored and cut into chunks
75g light brown sugar (for the apples)
1 tsp ground cinnamon
1 tsp vanilla essence
1/2 lemon, juiced
25g butter, cut into small pieces (for the apples)
175g plain flour
125g cold butter, cut into cubes (for the topping)
100g demerara sugar
50g rolled oats
50g ground almonds (swap for 50g of extra rolled oats or plain flour if allergic)
A pinch of sea salt
400ml cold custard, straight from the fridge (ready-made is perfect)
Steps
1. Preheat the oven: Heat your oven to 180°C (160°C fan).
2. Prepare the apples: Peel and core the apples, then cut them into chunky pieces. Put them in a 2 litre baking dish and mix in the light brown sugar (for the apples), ground cinnamon, vanilla essence and 1/2 lemon, juiced.
Dot the top with 25g butter, cut into small pieces (for the apples).
3. Make the topping: In a large bowl, mix plain flour, demerara sugar, rolled oats, 50 grams ground almonds (swap dor extra oats/ plain flour), and a pinch of sea salt.
Add 125g cold butter, cut into cubes (for the topping) and rub it in with your fingertips until the mixture looks like coarse breadcrumbs with a few bigger lumps.
4. Add the topping: Scatter the topping evenly over the apples. Do not press it down, because a loose topping stays crunchy.
5. Bake: Bake until the top is deep golden and the apple juices are bubbling at the edges. If the topping browns too quickly, cover it loosely with foil.
6. Rest: Leave the crumble to rest for 10 minutes so the filling can settle.
7. Serve with cold custard: Spoon the hot crumble into bowls and pour as much cold custard as you desire, straight from the fridge (ready-made is perfect) over the top.
Eat it straight away.
Yum!!
Notes
Cold custard: This is an unusual way to eat a crumble, and it is wonderful.
The chilled custard slowly melts into the hot topping, so you get hot and cold, crisp and silky in every spoonful.
Ready-made custard from a carton keeps it effortless, but homemade custard works well too, as long as you chill it completely first.
Storage
Let leftover crumble cool completely, cover the dish tightly and keep it in the fridge for up to 3 days.
Keep the custard separate in the fridge and pour it on fresh when you serve.
Reheat a portion of crumble in an oven at 180°C for 15 to 20 minutes, or microwave a single portion for 1 to 2 minutes, though the topping will be softer.
To freeze, cool the baked crumble fully, wrap it well and freeze it for up to 3 months.
Defrost overnight in the fridge before reheating.
Drink pairing
For a drink without alcohol, serve the warm spiced apple below.
Warm spiced apple (makes 1)
Gently heat 250ml of cloudy apple juice in a small pan with 1 cinnamon stick, 2 cloves and a slice of orange, until steaming but not boiling.
Simmer for 5 minutes, strain into a mug and serve.
If you would like it stronger, add 25ml of dark rum.
Enjoy!
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