The humble Apple crumble. To many brits out there, this is a childhood favourite filled with nostalgia and memories.
I can remember my mum making apple crumbles throughout my younger years, be it summer or winter. Although, its only been in the last few years I’ve come to love them. Don’t ask me what my aversion to it was when I was growing up, because I can’t understand why anyone wouldn’t love sweet baked fruit with crunchy doughy topping. But it just wasn’t my thing back then.
I adore making crumbles. They’re quick, simple but deliver bags of flavour. Theres nothing fancy or ornate about them, but they seem to have the ability to both please everyone and bring people together around the dining table.
Plums are delicious this time of year, as are pears. Once baked, they turn soft and syrupy which counters the sharp tang from the trusty bramley apples.
So bring your loved ones together, scoop some ice cream on top and hand out the spoons. No bowls necessary.
*This recipe, and a few others by some different lovely food bloggers, is also available on the HelloFresh blog. Head over there for some more alternative crumble recipes! Click this link to see my crumble and some more Alternative Crumble recipes *
Ingredients – serves 5
- 2 brambly apples, peeled
- 2 conference pears, peeled
- 3 plums
- 2 tsp. ground ginger
- 100g demerera sugar
Oat Crumble Topping
- 150g oats
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 50g ground almonds
- 70g coconut oil
- 50g maple syrup
Begin by pre-heating your oven to 170°C.
Take you’re peeled apple and pear and chop them into 1-2cm pieces. Place into a bowl and do the same with your plum. Next sprinkle over the demerera sugar and ground ginger. Toss together using your hands and place into your desired crumble dish.
For the crumble topping, place the oats, ground ginger, cinnamon and ground almonds into a mixing bowl. Over low heat, heat the coconut oil and maple syrup together. Once melted pour over the dry ingredients and give them a stir until combined. Spoon over your apples until they’re all covered by oat topping.
Bake in your pre-heated oven for 25 minutes covered with tin foil. Then remove the foil and bake for another 15-20 minutes until the oats are brown and you can hear the fruit sizzling. It’s important that you can see the fruit juices bubbling away underneath, that way you’ll be sure to have soft cooked fruit. Enjoy hot, straight from the oven with a generous scoop of ice cream.