It surely is apple season, we’ve got family with apple trees getting rid of gluts of apples left, right and centre. I’ve had three apple crumbles and an apple pie in the past six weeks (don’t worry, I’m not complaining, it’s been marvellous!).
This recipe is a classic, in fact it’s my dad’s recipe, with a (very simple) twist – elderflower cordial. Now my dad wouldn’t advocate cooking the apples before putting the crumble, in fact he would probably advise against measuring anything as well, but for the sake of doing something a bit different (and reproducibility) I did both those things. And, stewing the apples before baking the whole crumble means that this recipe is perfect for this time of year, because you can cook the apples as soon as they come off the tree, freeze them and make the crumble when the colder nights start to draw in (at least that was that was my plan, alas the crumble was baked and eaten less than a week later, whoops).
PREHEAT OVEN TO 180˚C
- 6-8 eating apples
- 100ml elderflower cordial
- 170g of plain flower
- 115g of unsalted butter
- 55g of caster sugar*
- A pinch of salt
- Peel and slice the apples and place in a large saucepan with a lid
- Add the elderflower and heat on low, allowing the apples to stew for approximately 10 minutes, until the apples are soft.
- Transfer the apples to a oven proof dish and allow to cool
- Meanwhile, make the crumble topping. Place all the dry incredients in a large mixing bowl and add the butter – make sure it’s at room temperature.
- Rub the butter into the flour and sugar until you end up with a sand-like mixture, because it’s crumble not shortbread you don’t have to worry about there being lumps in it.
- Evenly pour the crumble mixture over the apples
- Bake for 20 minutes, or until the crumble starts to turn golden
* If the measurements look a bit weird it’s because this recipe was originally in ounces, but I don’t deal in ounces.