My mother only cooked a few desserts when I was growing up and apple crumble was one of them. We always had apples at home, often coming from my grandmother’s garden, so this dish holds lots of good childhood memories for me. My mother liked to bake her crumble in a deep dish with a fine crust on top and rich apple compote below.
5 Braeburn apples
Fresh cream or vanilla ice cream, to serve
Preheat the oven to 180°C. Mix the flour and sugar together and tip into a food processor, add the butter and pulse to achieve a crumble consistency.
Butter the inside of an oven dish (round or square will do). Peel and quarter your apples and remove the core. Cut each quarter in two or three pieces and place randomly in the dish. Cover with the crumble mix and cook in the oven for 30-35 minutes, or until the top turns golden brown.
Serve hot with some good fresh cream. You can play around with how to serve your crumble. This is how we had it at home, but I sometimes bake it in individual ramekins and serve it with a scoop of vanilla ice cream.
This recipe is from Marina Bautier's cookbook Vendredi.