There is nothing that says autumn quite like the smell of an apple crumble baking and with Surrey’s own orchards producing some of the best apples in the country, there has never been a better time to make one.
Here is our handy recipe to help you hone the perfect apple crumble:
Apple crumble
Ingredients
- 900g Bramley apples, peeled and cored, then thickly sliced
- 50g caster sugar, for the apples
- One tsp ground cinnamon
- 175g plain flour
- 100g cold butter, cubed
- 75g demerara sugar, for the topping
- 50g porridge oats (optional, for extra crunch)
Method
- Preheat the oven
Set your oven to 190°C (170°C fan or gas mark 5). - Prepare the apples
Peel and core the apples, then slice into even pieces and place in a baking dish. - Sweeten and spice
Toss the apples with the caster sugar and cinnamon until evenly coated. - Make the crumble
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. - Add the sugar
Stir the demerara sugar through the crumble mixture, along with the porridge oats if using. - Top the apples
Scatter the crumble mixture evenly over the apples, right to the edges of the dish. - Bake
Place in the oven for 35 to 40 minutes, until the topping is golden and the filling is bubbling at the edges. - Rest and serve
Leave to stand for five minutes before serving, ideally with a jug of custard or a scoop of vanilla ice cream.
If you have followed all of the steps correctly, you should end up with a traditional and tasty apple crumble to enjoy as the days and nights get colder.