Recipe
Crispy Apple Crumble with a Touch of Oats
A golden apple crumble with tender Bramley apples beneath a buttery oat topping, finished with demerara sugar for extra crunch. Serve it warm with custard, cream or vanilla ice cream.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Preheat the oven to 200°C, or 180°C fan, and have a shallow ovenproof dish ready.
Put the sliced Bramley apples in a saucepan with the caster sugar and water or apple juice. Simmer for about 5 minutes, until the slices are beginning to soften but still hold their shape.
Transfer the apples to the ovenproof dish. Rub the cold butter into the flour until the mixture resembles breadcrumbs, then stir in the rolled oats and demerara sugar.
Scatter the crumble topping evenly over the apples and bake for about 30 minutes, until crisp and deeply golden. Serve warm with custard, cream or vanilla ice cream.
About this recipe
Tart Bramley apples are softened until just tender, then covered with a crisp topping of butter, plain flour, rolled oats and demerara sugar. The fruit keeps its shape while releasing enough juice to make the base pleasantly soft. It gives the pudding a bright, gently sharp flavour beneath the rich topping.
Bake the crumble until deeply golden and crunchy at the edges. It is a straightforward British pudding for four, best served warm with custard, cream or vanilla ice cream, although leftovers are enjoyable chilled the next day. The recipe is easy to prepare ahead and reheat gently when needed.
