From Our Kitchen: Apple Crumble Recipe
6th April 2020
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.
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
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.
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.
150g whipping cream
60g caster sugar
3 egg yolks
15g fresh ginger