There is a lovely old apple tree in the corner of parent’s garden, we used to climb on it, swing off it and most importantly eat from it. The apples made my mum’s apple crumble one of a kind. This recipe is tailored to those of us without the luxury of our own personal apple tree. All ingredients are available in the supermarket (apart from the delicious Jam from Thrift Farm) Jam from the supermarket will suffice. Unfortunately, for most, that one ingredient is exclusive to the lucky few that have visited the farm. If you have not been you really should. But be cautious that if you do go you may be coming back with a baby guinea pig, lord knows I almost did.
My mate Harry (aged 6 ¼) said this one tasted top notch with a big dollop of ice cream, and to be honest I agree with him, ruddy lovely it is!
For the filling
- 4 cox’s apples, cored and roughly chopped
- 1 100g pack of fresh raspberries
- 2 tablespoons of fruit jam, I used ginger and rhubarb homemade by thrift farm
- 1 tablespoon of brown sugar
- 1 teaspoon of cinnamon
- Pinch of salt
For the crumble
- 150g butter
- 150g brown sugar
- 300g plain flour
- 100g rolled oats
- Pre-heat an oven to gas mark 6
- Mix all of the filling ingredients together in a big ovenproof dish, give it a good taste and add extra sugar or salt to your preference.
- For the crumble, add the flour and butter to a large mixing bowl and gently rub together until lumps start to form, add in the sugar and you are good to go.
- The secret to a good crumble (which I’ve learnt the hard way plenty of times) is not to overdo it. Less is more, if you handle the crumble too much, the butter melts and you lose the soft crumbly texture.
- Once you are happy, pop it all into the oven and leave for a good 45 mins to an hour or until golden brown and bubbly.
- I like to serve this up with a big dollop of ice-cream (my best mate harry does too).