If there’s one thing I know how to make, it’s a crumble. Bit of fruit, sugar, butter – what can go wrong? It’s also very hard to burn. Not like rice, which I have learnt the hard way does not like being forgotten about.
This is my recipe for apple and cinnamon crumble – a festive twist on an old favourite that’s a perfect Sunday lunch pudding. As you may pick up on when you read the ingredients list, this is my second post as part of the Whitworths baking challenge. (In all seriousness, I’ve been very impressed with the range of Whitworths sugars, especially the new resealable bags – genius.)
What you need:
About 1kg of cooking apples (or however many fit nicely in your dish), peeled and cut into chunks
25g of Whitworths light brown soft sugar
1tsp ground cinnamon
Then for the topping:
100g butter, cubed
100g Whitworths demerara sugar
175g plain flour
Another spoonful of cinnamon
What you do:
Crumble is dead easy. First off, preheat the oven to about 180 degrees. Next, peel and cut up your fruit, put it in a suitable dish and sprinkle with the sugar and cinnamon. Give it a bit of a mix to spread everything about evenly.
Rub the butter into the flour until it looks like fine breadcrumbs. Mix in the sugar, oats and cinnamon. Spread this evenly over your fruit. That’s it! Easy peasy.
Pop it in the oven for about 30-40 minutes until the topping has turned a little golden or until you just can’t wait any longer and just have to get it out and eat it. Be careful though, the fruit will be hot.
After you’ve eaten a couple of bowls of crumble, have a little lie down on the sofa and complain for a while about how full you are. Feel slightly guilty, but mainly just pleased with yourself.