Apple Crumble

Apples are a big deal in New England and since moving to the Boston 'burbs, we love to go apple picking in the many orchards nearby.  You can read an archive piece in my Let's All Cook blog about apple picking from a few years back.

When I write about Apple CRUMBLE, this recipe is the classic British version, that is quite unlike the American CRISP.  The topping on this "pudding" is soft, buttery, crumbly, more delicate and refined,  whereas the crisp topping is crunchier, heartier and much sweeter.  I have added some oats and whole wheat flour to my recipe because I always like to add some fiber whenever I can.  However, you can use just white flour if that's all you have available.  By the way, if you're making the topping, you might consider doubling the recipe (it can easily be made in the food processor), then freeze a batch for the next time.  Of course, crumbles are not limited to apples.  Add a handful of blueberries, blackberries or raspberries to the apples or try peach or rhubarb......  The list is endless!

The perfect cooking apple is, of course, the "Bramley", but unfortunately its only found in England.  So, I usually choose Granny Smiths for cooking, but as we are spoilt for choice at this time of year, it's completely up to you. Why not go for several different apples for a variety of flavors and textures.  This is why I prefer to start my filling on top of the stove, some apples are sweeter than others and  I can control the amount of sugar I add in.  

 The pudding is best served with English custard, which you can make from scratch (aka -Creme Anglaise) or find a tub of Bird's Custard powder, which is made in a few minutes.  This is the custard powder I use when I make English trifle. I have to admit to you however, that since I've discovered instant custard powder (which we have only found on our trips to the UK), this is what we use now.  Just add hot water and stir - even my culinary challenged husband can make this!  I hope you like this recipe and if you're an Ex Pat like me, this will take you back to memories of school dinners or Sunday lunch with your family.  Enjoy!

Apple Crumble

Ingredients:

Filling:

2 tablespoons butter

6 cups apples, peeled, cored and sliced

1/3 cup sugar (approx), depending on the sweetness of apple

Juice of 1/2 lemon

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Topping:

3/4 cup all purpose flour (or mix of wholewheat flour)

4 tablespoons (1/2 stick) cold butter, cut into dice

1/4 cup sugar

1/4 uncooked oatmeal

Directions:

• Preheat oven to 400 degrees Fahrenheit.
• In a large skillet, melt the butter over high heat.  Add the sliced apples and cook for 5 minutes or until the apples start to brown.
• Add the sugar (to taste), lemon juice, cinnamon and nutmeg.  Remove from heat and transfer to baking dish.

• In a medium mixing bowl, rub the butter into the flour using fingertips, until the mixture resembles breadcrumbs.

•  Stir in the sugar and oatmeal and sprinkle evenly over the apples.

• Bake in preheated oven for 20 minutes or until filling is bubbling and topping in lightly browned. Serve warm with custard.