Recipe: Tom Kerridge's pub-style apple crumble
This recipe for sweet apple crumbles uses both Bramley apples and Granny Smiths in the filling
As a nation, we love our crumbles with their sweet, juicy filling and crunchy oaty topping. Not only are they effortless to throw together on a chilly day, but they are easy on the wallet too. I use both Bramley apples and Granny Smiths in the filling for optimum flavour and texture.
Serves 4
Ingredients
- 3 Bramley apples
- 3 Granny Smith or heritage eating apples
- 80g butter
- 80g soft light brown sugar
- 200ml apple juice
- 50g sultanas
- ½tsp ground cinnamon
- 1 vanilla pod, split lengthways and seeds scraped out
Crumble topping
- 120g plain flour
- 100g butter, diced
- 75g golden caster sugar
- 30g rolled oats
To serve
- Vanilla ice-cream or custard
Peel, core and dice all of the apples. Place a large sauté pan over a medium heat, add the butter and stir until melted. Add the sugar, apples and apple juice, stir and bring to a gentle simmer.
Add the sultanas, cinnamon and the vanilla pod and seeds. Cook gently until the apples are tender then take off the heat and leave to cool slightly.
Meanwhile, preheat the oven to 200°C/180°C fan.
For the crumble topping, put the flour and butter into a bowl and rub together with your fingertips until you have a crumb-like texture. Add the sugar and rolled oats and mix to combine.
Remove and discard the vanilla pod from the apple mixture. Spoon the apple filling into four individual pie dishes and sprinkle the crumble topping evenly on top.
Stand the dishes on a baking tray and place in the oven. Cook for 35 minutes or until the crumble topping is golden brown.
Remove the puddings from the oven and leave to stand for five minutes before serving with ice-cream or custard. Enjoy!
Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (Bloomsbury, £27)
