Tom Kerridge's apple crumbles recipe
With their fruity, juicy filling and crunchy oaty topping, crumbles are pretty much always guranteed to please a crowd – and these wonderfully tasty, individually portioned versions are not only effortless to put together, but easy on the wallet, too.
The recipe features in British celebrity chef Tom Kerridge's latest cookbook, Pub Kitchen, a celebration of modern British cooking featuring contemporary takes on classic pub fare.
For optimum flavour and texture, Tom recommends using both Bramley and Granny Smith apples to make the filling. With sultanas, cinnamon and vanilla also in the mix, the result is sweet, soothing and sure to satisfy all your comfort food cravings.
For an indulgent post-dinner treat, serve your crumbles with generous scoops of vanilla ice cream or a drizzle of custard. Dreamy!
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 3 Bramley apples
- 3 Granny Smith or heritage eating apples
- 80 g butter
- 80 g soft light brown sugar
- 200 ml apple juice
- 50 g sultanas
- 0.5 tsp ground cinnamon
- 1 vanilla pod, split lengthways and seeds scraped out
- 3 Bramley apples
- 3 Granny Smith or heritage eating apples
- 2.8 oz butter
- 2.8 oz soft light brown sugar
- 7 fl oz apple juice
- 1.8 oz sultanas
- 0.5 tsp ground cinnamon
- 1 vanilla pod, split lengthways and seeds scraped out
- 3 Golden Delicious apples
- 3 Granny Smith or heritage eating apples
- 2.8 oz butter
- 2.8 oz soft light brown sugar
- 0.8 cup apple juice
- 1.8 oz sultanas
- 0.5 tsp ground cinnamon
- 1 vanilla pod, split lengthways and seeds scraped out
- 120 g plain flour
- 100 g butter, diced
- 75 g golden caster sugar
- 30 g rolled oats
- 4.2 oz plain flour
- 3.5 oz butter, diced
- 2.6 oz golden caster sugar
- 1.1 oz rolled oats
- 4.2 oz all-purpose flour
- 3.5 oz butter, diced
- 2.6 oz superfine sugar
- 1.1 oz rolled oats
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Peel, core and dice all of the apples. Place a large frying pan (sauté pan) over a medium heat, add the butter and stir until melted. Add the sugar, apples and apple juice, stir and bring to a gentle simmer.
- Add the sultanas, cinnamon and the vanilla pod and seeds. Cook gently until the apples are tender, then take off the heat and leave to cool slightly.
- Meanwhile, preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- For the crumble topping, put the flour and butter into a bowl and rub together with your fingertips until you have a crumb-like texture. Add the sugar and rolled oats and mix to combine.
- Remove the vanilla pod from the apple mixture. Spoon the apple filling into 4 individual pie dishes and sprinkle the crumble topping evenly on top. Arrange the dishes on a baking tray and place in the oven. Cook for 35 minutes, or until the crumble topping is golden brown.
- Remove the crumbles from the oven and leave to stand for 5 minutes before serving with ice cream or custard. Enjoy!
Recipe adapted from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (published by Bloomsbury Absolute, £27, Hardback). Photography by Cristian Banett.
You might also like:
Apple, plum and cinnamon skillet pie
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature