Apple Crumble

[tinker]

This recipe is easy to do therefore very little chances of having a disaster. Probably the only thing that slowed me down is the peeling and coring of the small Cox apples I got from the supermarket.

Anyway, it's like an apple pie without the crust. You just mix the apple slices with the sugar and spices, tip everything in a baking pan then top with the 'crumble' which is a mixture of flour, butter, sugar, and more spices. You can imagine the infinite number of variations you can do with this basic recipe like have different combination of fruits, cheese or ground nuts in the toppings, etc.

Apple Crumble

1 kg baking apples - peeled, cored, and sliced
100 gm [1/2 cup] packed light brown sugar
1 tsp cinnamon
1/8 tsp nutmeg

Crumble:
225 gm [scant 1 1/2 cups] self-raising or plain flour
115 gm [scant 1/2 cup] unsalted butter
115 gm [1/2 cup + 1 Tbsp] demerara sugar
1/2 tsp cinnamon

Preheat oven to 190C/375F/gas mark 5.
For the crumble:
Put the flour in a bowl. Cut the butter in with pastry blender or two butter knives then rub in by hand until it resembles coarse breadcrumbs.
Mix the sugar and cinnamon then add in this mixture to the flour. Combine well. Set aside.
For the apple base:
Combine the brown sugar, cinnamon, and nutmeg in a bowl.
Toss the sliced apples in this mixture.
Tip the apples in a 7 x 11-inch baking pan (or any size of baking pan as long as everything fits in).
Pour the flour mixture on top and pat it down well.
Bake for 40 minutes or until top is golden brown and apples are bubbling. Serve warm.