The Humble Crumble

Fend off those winter blues and give our humble twist on the nations favourite a go. Hot, sweet and incredibly comforting, a proverbial hug… let’s be honest, we could probably all do with one of those just about now.

The humble apple crumble…

When looking at the origin of crumble it is suggested that crumble probably origniated in the Second World War, a quicker, easier alternative to pastry that could be made using whatever fat was available at the time.

Cinnamon apple compote

500g Braeburn apples, cored, pealed and thinly sliced 100g caster sugar
1 tspn ground cinnamon
20g brandy

Combine ingredients in a saucepan. Cover with a lid or a circle of greaseproof paper. Cook on a low heat, stirring often, until apples are tender & most of the liquid has evaporated.

Coconut crumble

100g plain flour
50g ground almonds
75g coconut oil
100g light brown sugar

Melt the coconut oil & rub into the dry ingredients. Bake in a greased baking dish 160c for 15 minutes, breaking up with a fork halfway through cooking. Crumble should be lightly browned. Place the apple compote into an ovenproof dish approx. 20cm diameter. Top with the crumble mix.

Ginger custard

150g milk
150g whipping cream
60g caster sugar
3 egg yolks
15g fresh ginger
Grate the ginger into the milk and cream. Heat until almost boiling then remove from the stove and leave to infuse 20 mins.
Whisk yolks with the sugar, pour the cream mixture over the yolks and return mixture to a clean saucepan. Heat on a very low heat until thickened but not boiling, stiring often. Strain the mixture and chill quickly.