apple crumble

Here’s the problem with braeburn apples: they’re fickle.

Sure, they may look ever seductive with their red and greed skins, their shiny and plump figures; but inside sometimes lurks the most disappointing texture, kind of like what would happen if you mixed cornmeal with apple juice and left it in the sun. Yes my friends, braeburns are unreliable.

And yet when they’re just ripe, they’re incredible, a mix of tangy and sweet, fresh and juicy.

Braeburns are something we enjoy almost every day. Even knowing that when you bite into one you may get the bitter disappointment that comes with a dud, we usually take our chances. I guess that the later you leave your braeburns, the more they will tend to the grainy mess. I’m sure there’s a mathematical equation for that.

apple crumble

apple crumble

Last week we probably ordered too many, and were left with a couple that just had big dark spots, and felt quite soft, so they ended up in the bottom of the fruit bowl. I didn’t want to throw them away (even though they kind of deserved it), so I made a crumble. That’s right, I made a crumble in the summer – not a cobbler, a crumble. A crumble.

And what’s more, it was awesome. Especially when paired with vanilla ice cream – store-bought, which doesn’t make it any less tasty.

apple crumble 1

warm + cold = win

Delia Smith’s Complete Illustrated Cookery Course has all sorts of crumble alternatives, both for the top and bottom layer. I picked the one that a) I had ingredients for and b) seemed the most healthy. The options she offers are pretty varied, but I think I may just stick with this one because of how crisp it was.

apple crumble

it didn't take long to tempt me into having a taste

I don’t have an ice cream scoop (yet – I know, it makes no sense at all, what self-respecting home doesn’t), so I have decided to blame my uneven and generally lopsided ice cream dollop on that.

I would advise you to try a crumble during summer – especially british summer as it was up until saturday. Topped with a scoop of vanilla ice cream.

Apple Crumble
(adapted from Delia Smith’s Complete Illustrated Cookery Course)
3 old braeburn apples (approximately 300 g)
25 g of mixed dried fruit
1/2 tsp cinnamon
pinch of cloves
1/2 tsp ginger
1 tbsp water
1. Pre-heat oven to 180 degrees C. Peel and cut the apples into about 1,5 cm cubes (depending on how lazy you feel at the moment, you may make them way larger).
2. Mix the apples with the other ingredients and cook in a saucepan in low heat until the apples are soft (it took me less than 10 mins)
3. Spoon this mixture into individual ramekins (or one big ovenproof dish) and sprinkle with the crumble topping.
4. Cook for 15-20 mins if using ramekins, longer if using a larger dish. It will be ready when the topping is golden brown.
Crumble Topping
(adapted from Delia Smith’s Complete Illustrated Cookery Course)
40 g whole wheat flour
40 g porridge (rolled oats if you’re American)
25 g butter
25 g brown sugar
1. Mix the flour, porridge and butter with your fingertips until it resembles coarse bread crumbs.
2. Combine with the sugar, and sprinkle over the apple mixture, making sure it completely covers it. I like to pack mine a little bit.

Of course you can use this crumble topping with any other type of fruit. Or even rhubarb. I’m not sure that’s a fruit, but I wouldn’t bet on it.


it's all gone now

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2 Responses to apple crumble

  1. Mykie says:

    Oh braeburn you uppity little apple.
    I find them winning the ‘most likely to be secretly brown on the inside award with no external sign of damage’ award.
    When good they are lovely but they can be disgusting little horrors!

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