Apple crumble
This recipe produces a meltingly tender apple crumble. For success, use apples that are not too sweet — Cortland, Jonagold, Braeburn, Reine de Reinettes, Belle de Boskoop, etc.
You can make the crumble in a pan of any shape, but the apples should be at least an inch (2.5 cm) deep when you add them. A round pan with a diameter of 9 inches (23 cm) would work well, as would a square pan measuring 8 inches (20 cm) per side.
The crumble will serve 4-6 people. Serve on its own, or with cream or ice cream.
2 pounds (900 g) apples
1 tsp. freshly squeezed lemon juice
1/2 cup (100 g) sugar, preferably cassonnade or demerara
1/2 tsp. cinnamon
1/4 pound butter (110 g, 1 stick)
1 tbsp. white sugar
1/4 tsp. salt (only if using unsalted butter)
1 cup flour
Quarter the apples, remove the cores and peel them. Cut each quarter in half lengthwise, then slice across 3 or 4 times to make chunks. Transfer to a large bowl.
Sprinkle the lemon juice over the apples. Stir. Add the sugar and cinnamon. Stir. Set aside while you make the topping.
Preheat the oven to 180 C (350 F, gas mark 6).
Butter your baking pan. Cut the rest of the butter into smallish pieces. Transfer to a medium bowl. Add the sugar (and the salt if using unsalted butter).
Using two table knives, cut through the butter to blend with the sugar — one knife in each hand, held across the bowl parallel to each other. Add the flour. Continue cutting through the mixture until the butter and flour are somewhat blended. Then go in with your hands. Continue working the butter and flour together until the mixture resembles rough sand.
Spoon the apples into your baking pan, including any juice. Spoon on the topping, covering all of the apples.
Bake for 30-40 minutes, until the topping is golden.
Serve warm, with cream alongside if you like. Serves 4-6.
