Apple crumble is one of my all-time favorite desserts. When I was little, my godparents would take me apple picking, and we would make apple pie and all manner of apple based treats! Lucky for me, P’s grandmother has a sweet little garden in the back of her house here in London, and they have several apple trees that bloom and fruit throughout the year. Now that autumn is upon us, the apples ave started falling and that means it’s time to whip up a little apple crumble!
for the dough:
1 cup (230g) unsalted butter, at room temperature
1 1⁄3 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all purpose flour
2 ½ teaspoons cinnamon
½ teaspoon salt
2 teaspoons baking powder
for the topping:
1 teaspoon cinnamon
¼ cup sugar
*if I’m buying apples from the store I usually go for granny smith, but you opt for whatever variety you want! When I’m able to get apples from Granny’s garden, I usually end up with a more rustic pie that is equally as delightful! The number of apples you use will also depend on how large they are! You want your pie dish to be heaping with apples because they’ll cook down!
1. Preheat the oven to 200C/400F.
2. In a small bowl mix your 1/2 cup sugar with 3/4 teaspoon ground cinnamon.
3. Rinse, peel and slice your apples, making sure to cut out the core and stem. Put them in a large bowl and sprinkle the cinnamon sugar mixture on top. Mix until all of the apple slices are coated. Cover bowl with a damp cloth and set aside while you make the crumble topping.
4. Mix your 1/3 cup sugar with 3/4 cup flour. Cut your butter into small pieces and add to the sugar flour mix. Use your fingers to break up and blend it all together, until the mixture forms a crumbly constancy.
5. Arrange your apple slices in a pie tin and cover with the crumble.
6. Bake for 40 minutes, or until the top is golden brown. Let it sit for a few minutes before serving, either alone or with a dollop of warm custard.