Apple Crumble

Servings: 6

• Calories: 311kcal | Total Fat: 11g
• Saturated Fat: 6g | Cholesterol: 27mg
• Carbohydrates: 53g | Sodium:82mg
• Sugar: 29g | Protein: 3g
• Potassium: 123mg | Fiber: 3g
• Vitamin A: 358IU | Vitamin C: 4mg
• Calcium: 15mg | Iron: 1mg

• Prep Time: 15mins
• Cook Time: 40mins
• Total Time: 55mins

Ingredients

For the Crumble:

• 1) 150g (1.25 cups) plain flour
• 2) 75g (5.25 tablespoons) cold unsalted butter, cubed
• 3) 75g (1/3 cup) demerara sugar

For the Filling:

• 4) 500g apples (approx. 4 medium or 6 small), peeled and cored
• 5) 50g (0.25 cup)caster sugar
• 6) 0.5 tablespoon ground cinnamon
• 7) Sprinkle of nutmeg
• 8) 1 tablespoon cornstarch

Instructions

• 1) Roughly chop the apples into bite-sized pieces and place them into a large bowl.
• 2) Add the sugar, cinnamon, nutmeg & cornflour and toss through until the apples are covered.
• 3) Place the coated apples into a baking dish, making sure it covers the bottom and that there are no big gaps.
• 4) Preheat the oven to 180°C (160°C for fan-assisted ovens).
• 5) In a large bowl, add the flour and butter, and using your fingertips, gently rub them together until you have a rough, sandy texture.
• 6) Stir through the demerara sugar.
• 7) Spoon the crumble mixture over the apples, being sure to cover all the lumps and bumps.
  Using the tips of your fingers, gently press the top of the crumble mixture to help compact it, while leaving a bumpy texture on top.
• 8) Bake the crumble in your preheated oven for 35-40 minutes, or until golden on top.
• 9) Allow the crumble to cool a little before serving. Enjoy with custard or ice cream, or just on its own.

Notes

• 1) If the crumble doesn't turn golden, paint the top of the crumble with 25g of melted butter and sprinkle some additional sugar on top.
  Return to the oven and check every few minutes until it obtains the desired coloring.
• 2) If the flour and butter mixture starts to soften too much while rubbing it into the flour,
  pop the crumble mixture in the fridge or freezer for a few minutes to firm up again.
• 3) Cover and store any crumble leftovers in the fridge for up to 3 days. Warm through in the oven before serving.
• 4) Apple Crumble is best frozen before baking. Wrap the dish in cling film and tin foil and freeze for up to 3 months.
  You can bake from frozen, but increase the baking time by 15-20 minutes overall,
  and cover the crumble with foil for the first 15-20 minutes of baking.