I can’t tell you how much I love a crumble. Plum crumble, rhubarb crumble, apple and blackberry crumble, all of them have a place on my table. Childhood weekend lunches often finished with a fabulous, fruity and crunchy crumble whilst apricot crumble at school was a thing to celebrate, the best pudding of all and something that made other school food worth living through.
All that said however, I hadn’t thought of giving you a crumble recipe here. Not out of meanness you understand, rather I thought everyone had a good, reliable crumble recipe up their sleeve to be whipped out when required. It was only after being asked for this particular recipe six time in a couple of months that I began to wonder and so I present it to you now. Soft tangy fruit under a blanket of oaty, sweet and buttery crumble, let me tell you the sum here far, far exceeds the total of its humble parts.
This particular incarnation is my absolutely favourite, the bee’s knees and the vicar’s you know whats. Although a straightforward apple crumble is still something to sing about, the addition of raspberries lifts it, their fruity tang and fragrance make this wholly lip smacking and satisfying which surely is what a pud is all about. Can I rave little more? It is and easy and cheap to make, a perfect way to use up any apples looking a little tired and frozen raspberries are perfect here so regardless of the season this can be on your plate in around an hour, start to finish.
Apple and Raspberry Crumble
Ideally use a combination of cookers and eaters, the bramleys are the ones that cook down to a velvety apple puree whilst the eaters retain a little bite. I say 7 tablespoons of sugar and water as this is usually about right but depending on the tartness of your apples you may need more sugar and add more water if you think it is required. You can cook the apples and make the crumble ahead of time but don’t put the crumble onto the fruit until you are ready to cook it as it will get soggy, ideally keep it in the fridge.
1 kg apples (see introduction), peeled, cored and roughly chopped
7 tablespoons golden caster sugar
7 tablespoons water
200g plain flour
100g cold butter, cubed
1/4 teaspoon salt
80g golden caster sugar
150g frozen raspberries
Preheat the oven to 190. Put the apples, the 7 tablespoons of sugar and water in a pan and cook gently until the apples are soft and broken down, about 20-30 minutes. You may need a little more water once cooked and taste in case you need a little more sugar. Do keep the apples tart though as the crumble bring sweetness to the party. Meanwhile either whizz the butter and flour in a processor until it resembles breadcrumbs or do this by hand then add the salt, sugar and oats. Tip the cooked apples into a suitable oven proof dish, I tend to use an enamel one which is 29x23cm and add the raspberries to this, mixing so they are evenly distributed in the apples, no need to defrost. Tumble over the crumble and smooth it gently but don’t pack it down. Cook for around 30 minutes or until bubbling at the edges and just browning on top. This serves 6 or better still 4 with lots of seconds, I like it with cold cream or custard whilst my children prefer vanilla ice cream.