Nothing beats a classic old fashioned English crumble – one of favourite my desserts growing up! Serve with a side of fresh whipped cream or vanilla ice-cream. The perfect warm dessert to finish off any meal.
Slice up your apples and add lemon juice, half the sugar and let sit for 10 mins.
In a bowl, rub butter flour and sugar together with your fingertips until the mix resembles course sand.
Remove excess water from the apples and then add your spices and rest of the sugar and mix.
In a pie baking tray, add the apple mix and the bottom and the layer the crumble up the top.
Bake off for about 25 mins or until the top crumbles brown and dry out.
Filling Alternatives - Use pears, strawberries, peaches to change up the flavour. You could also use secondary flavours like sultanas, walnuts, macadamia, mint or even pumpkin!
Crumble Alternative - Use biscuits like digestive or biscotti spiked with vanilla or amaretto to create different combinations.
Excess Liquid - I tend to bake the filling off in the oven for 10 mins to dehydrate the filling. This is to prevent a liquid mess at the bottom of the finished dish.
Excess Liquid (2) - Don't throw that stuff out! Use it to spike some cream or make a caramel sauce to accompany the completed dish.
Accompaniment - Freshly whipped cream chantilly, vanilla ice-creams are more traditional - but feel free to swap it for fruit based sorbets. Anything cold, creamy and contrasting with the crumble will work well.
Butter - Keep the butter chilled when you making the crumble. Melted butter will re-hydrate the flour activating the proteins - ergo making the pastry chewy.
Butter (2) - Better the butter, better the crumble.
Salt - Use a pinch of salt if you use unsalted butter - its just for flavour.