Recipe: Apple Crumble…..”It’s better than my mum’s!”

“Let’s get ready, ready. Let’s get ready, ready. Let’s get ready for crumble!”

Today for dinner we had Chilli Con Carne which was left from a massive load I made a few weeks ago and then stored in the freezer. I often make large amounts of certain dishes like Curry’s, Lasagne, Stew’s and Soup’s because I find their flavour is enhanced when they have had a day or two in the fridge, I then separate them in to individual portions (the plastic containers you get from the Chinese take-away are great for this) and pop them in the freezer. This is an excellent idea for people who do not have the time to make dinner from scratch every night because it’s a ‘homemade ready meal’ that needs just a few minutes in the microwave and it isn’t full of E numbers, hydrogenated fat, artificial preservatives or excessive salt and sugar.

Oh yeah, Apple Crumble…..well that is something I did make from scratch today so I’m going to tell you how I make it!

Apple Crumble is something my mother has been making for as long as I can remember, some of the things she makes like her Sunday Roast or Chocolate Cake just can’t be improved but her Apple Crumble…..well let’s just say I have helped her original recipe to ‘evolve’. My secret ingredient is lemon juice…..damn! It’s not a secret anymore!


Serves: 4-6


INGREDIENTS:

5 Cooking Apples
1 Large Lemon
8oz Sugar
6oz Self Raising Flour
3oz Cooking Margarine or Unsalted Butter


METHOD:

Peel, core and slice the apples, squeeze the juice of the lemon and measure 2oz sugar then place all this in to a sauce pan on a low heat until the apple starts to break down. Note: Don’t take the cooking process too far at this stage because you still want pieces of apple in the crumble…..you’re not making Apple Sauce!

Place the remaining 6oz sugar in a large mixing bowl along with 6oz self raising flour and the 3oz of margarine/butter (cut in to cubes). Rub the sugar and flour in to the butter using the tips of your fingers until all the ingredients are incorporated and you have what looks like fine bread crumbs.

At this point you can leave the apple mixture on the side and topping in the fridge until you are ready to assemble and cook the crumble (remember, you want to server this straight from the oven).

When the time comes to cook the crumble, pre heat the oven to gas mark 5 (I don’t do electric), pour the apple mixture in to an ovenproof dish and then sprinkle the topping over the apple. Whack it in the oven until the top is golden which will be about 30 minutes but best to keep your eye on it!

“Psyche!”


Harry Federchi