Apple Crumble

I think its fair to say that every household in Gibraltar has a recipe for Apple crumble or some sort of other fruit crumble. It must have been one of the easiest desserts to make, plus because seasonal fruit was used, it would have been a very economic recipe to help stretch the weekly wages feed the family . I remember my grandmother would usually make apple and peach cobblers which would be served with either shop bought custard instead of her home made one, or tinned cream, depending on the occasion.

Its very usual nowadays to add oats to the crumble as we are all that little more health conscience, and if this is how you feel then you can always substitute half the flour in the crumble base with oats although these need to be the rolled oat variety.

I had some Apples lying around so I made this very delicious and simple recipe. It brought back a lot of fond memories, which I think good food should always do.

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4 generous servings

15 mins and 45 mins baking

Ingredients

FOR THE FILLING: 450g / 1 lb apples- I used golden delicious but you can use whichever variety you have on hand or usually prefer.

50g / 2 oz unrefined brown sugar

1 tablespoon plain flour

1 teaspoon ground cinnamon powder

FOR THE CRUMBLE: 300g / 10.5 oz Plain Flour, sieved with a pinch of salt

175g/6 oz refined brown sugar and natural caster sugar. I use half measure of each.

200g / 7 oz unsalted butter, cubed and cold

Instructions

Peel, core, and slice your apples, and place into a bowl.

Add the sugars, flour and cinnamon, and mix to combine all ingredients. Set aside.

In a food processor, add the flour, salt and sugars, and pulse to mix.

Add your cubed butter, and pulse until the mixture resembles fine breadcrumbs.

Now grease a deep dish pan, and layer your apples on to it.

Cover the top of your apples with the crumble mix and distribute evenly throughout the pan.

Bake in a preheated 180 degree oven for around 40- 45 minutes. Your crumble should be golden brown and there should be apple bubbles showing through the pastry when its done.