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Seasonal Apple Crumble
Arthur Potts-Dawson's Take on the Homely Classic
An apple a day keeps the doctor away!
A dessert made with a topping of a mixture of oats and brown sugar. An Apple crumble is a dessert of baked chopped apples topped with a crisp streusel crust.
- salted Butter 250g
- Light brown caster sugar 250g
- Organic white flour 400g
- Organic Wholemeal flour 100g
- Medium cut oat meal 125g
- cinnamon 2tsp
- Cooking apples 4 large
- Sea salt a pinch
- While still cold, cut up the butter into small 1cm cubes. Put into a large mixing bowl with the flour, salt and sugar. Gently pinch the butter cubes, making sure that each cube is pinched and mixed into the flour and sugar. Continue to pinch and rub the flour and butter mixture until it resembles a sawdust texture, then add the oats and lightly mix through.
- Wash the apples well and cut into quarters. Trim the central core and stalk off and cut into 3cm sized chunks. Keeping the skin on the apples gives extra texture and flavour. Place the cut apple pieces into a baking dish.
- I (Chef, Arthur Potts-Dawson) like using a Pyrex glass dish, 10 inches by 10 inches square. Sprinkle with a little extra sugar, 1 tablespoon and the cinnamon. Mix well and then begin to layer on the crumble topping.
- Place the finished crumble into an oven heated to 180 and cook for 35 minutes.
- Serve hot with double cream or crème fraiche.