APPLE AND RASPBERRY CRUMBLE

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P1180206Unseasonable summer weather ( rain, wind, falling leaves, more rain) always results in a wish for comfort food. While I’m not quite ready to move into full autumn mode just yet; a crumble just a little lighter than usual is ideal – hence today’s offering of Apple and Raspberry Crumble (and its variations, under NOTES)

This is a very simple dessert, but it’s amazing how often people get it wrong. I believe it’s all to do with the crumble topping. The truth is that there’s no point in stinting on the ingredients. A low-fat crumble tastes just that – a poor imitation – you’re not fooling anyone here.

Crumble is definitely not an everyday event. It deserves to be a rare and special-occasion treat.

Also, please remember that it’s not at all sophisticated – it’s meant to be the epitome of home cooking, so the more rustic it looks, the better. ( in other words, just chuck it all together.. 😉 )

  • for variations, please see the NOTES below..*
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Rustic enough for you?

 

 

 

 

 

 

 

 

That’s why when I make it, I jump right in there and go the whole hog – butter and  sugar in the ingredients, and cream, custard or ice-cream to accompany – bring it on!

Here’s how I do it:

EQUIPMENT:

  • Large saucepan to cook the apples
  • Food processor (not essential)
  • Serving dish – either an oval deep pie-dish, or a 3-inch deep, 12′ square lasagne-type dish.

INGREDIENTS:

For the filling:

  • 6 Bramley apples, peeled, cored and cut into large chunks.
  • 250 g fresh or frozen raspberries
  • 2oz golden caster sugar
  • 1 teaspoon of ground cinnamon.

For the Crumble:

  • 6oz plain flour
  • 4oz cold butter, cut into small cubes
  • 3oz demerara sugar
  • 2oz rolled oats
  • zest of a large orange (optional, but Mr Saturday Night thinks it essential!)

METHOD:

  • Put the peeled apples, caster sugar and cinnamon into your chosen serving dish, add a splash of water, then cook on a really gentle heat until the apples are tender but still hold their shape.  (about 25 minutes)
  • Transfer to the serving dish and allow to cool a little (you can do this bit ahead and store the cooked apple in a covered dish in the fridge for a day if you like) just bring it to room temperature before cooking, if you can..

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  • Sprinkle the uncooked raspberries evenly over the slightly cooled apples. Don’t bother to stir them in – just leave them there on top of the apple.
  • Make the crumble: mix the flour and cubed butter together until it resembles rough bread crumbs (the food processor does this in seconds, but of course you can just rub it in by hand too)

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  • Fold in the Demerara sugar
  • Fold in the Orange zest
  • Fold in the rolled oats.
  • Put the dish onto a baking sheet
  • Sprinkle  the crumble generously and evenly over the entire fruit mixture.

 

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  • Don’t bother patting it down – just leave it where it falls.
  • Cook at 160 for 45-55 minutes.
  • The crumble should be a beautiful golden colour, with bits of the fruit bubbling through around the edges.

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  • It will be really hot at this stage, so give it 10 minutes before serving – this will give you a chance to get the cream/ice-cream/custard gathered up!
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Cream, Ice-cream (I like Vanilla) and Custard – you need to keep your options open!

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No, there won’t be any left-overs!

 

 

 

 

 

 

NOTES:

  • Naturally, the ingredients can be varied to reflect the seasons – another of my favourites is apple and plum crumble – just cut the stoned plums into quarters and add to the apples for the last 5 minutes of gentle cooking as above. I like fruit to retain its shape, hence the shorter cooking time for the plums. Some cinnamon and vanilla extract add to the flavour.
  • August 2018: My new  seasonal flavour is Apple and Blackberry – the Blackberries are in the hedges at this time of year, so pick them, use them, and possibly freeze a handful for deep mid-winter!
  • Rhubarb Crumble – possibly my favourite of all – use about 400g Rhubarb chopped – just cook it gently in the oven for about 30 minutes before topping with the crumble mixture and make the crumble – you can add a little dried ginger if you like, and I tend to keep the orange zest in, as it definitely adds a certain something to the dish.

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Apple and Plum Crumble (1)

About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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