|Nutritional Guidelines (per serving)|
The tradition of the British pudding is known across the world, even the French have been known to admire this wonderful British custom. One the most famous has to be the apple crumble, show me someone who does not like one.
The traditional apple crumble is made with flour, butter and delicious British apples. However, to make a more luxurious version, add oats, dried fruits and some nuts into the crumble mix. This will result in a fruity base and crunchy topping. Delicious.
You can also use British Bramley apples for your pudding, these are considered the best apples for cooking as the balance between the sugar and acid found in the Bramleys help to keep the tangy flavor when cooked. All styles of apple crumble can be made using other apples but avoid the really hard varieties such as the Granny Smith.
- For the Filling:
- 1 lb./450 g. apples (Bramley apples or other cooking apples)
- 2 tbsp. golden, caster sugar***(See note below)
- For the Topping:
- 4 oz./115 g. cold butter (diced)
- 4 oz./115 g. demerara sugar
- 6 oz./175 g. flour (all-purpose)
- 1/2 cup/115 g. oat based museli (or 1/4 cup/60 g rolled oats and 1/4 cup/55g mixed dried fruits and nuts)
Preheat the oven to 180 C/ 375 F/ Gas 5
Prepare the apples by peeling, coring and chopping the apples into bite-sized chunks, don't cut the apples too small or they will disintegrate, particularly the Bramleys. Put the apples into a 23 x 18 cm/ 9 x 7 inches shallow, greased baking dish.
Sprinkle the sugar over the apples and put to one side.
In a roomy baking bowl, place the flour, sugar, and butter.
Rub the butter into the flour and sugar until you have a very coarse sand-like mixture. Don't worry too much about getting the mixture really even, this is actually a rustic dish and works well with an uneven texture. The mixture can also be made in a food processor if you have one, just be careful not to over processor.
Stir the museli, ( or the oats and fruits ) into the crumble mixture.
Sprinkle a good, thick layer of crumble topping over the apples. The layer needs to be about half of that of the apples; too thick and it will not cook right through.
Put the dish into the preheated oven, bake until golden and you can just see the apples bubbling through from the apples, this should take about 30 minutes.
Take the crumble from the oven and leave to stand for 5 minutes then serve with lashings of custard or a large dollop of good vanilla ice cream.
***Note: Caster sugar is also known as fine sugar. Golden caster sugar is unrefined and tends to be more golden in color. Don't worry if you can't find it, use ordinary white caster sugar instead.