Alison Holst's Apple Crumble
It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie.
Dame Alison HolstChef
- prepare
- cook
- 4 servings
- Easy
Photo credit:Barefoot Contessa
It's much quicker to make a crumbled topping than to make pastry, and in our house the crumble rates nearly as high as a pie. Leftovers, warmed in the microwave oven, and eaten with yogurt, make a good breakfast. I grate the apples, skin and all, instead of peeling, then slicing the fruit. It gives a 'fresher flavour' to the crumble.
Ingredients
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 3/4 cup sugar
- 75g butter
- 1/2 cup rolled oats
- 4 medium-sized apples
Instructions
- Measure the flour, spices and sugar in a medium-sized bowl or food processor.
- Cut or rub in the butter until crumbly, then add the rolled oats.
- Grate the unpeeled apples into a shallow medium-sized ovenware dish.
- Sprinkle the crumble topping evenly over them.
- Bake at 190°C for 45 minutes, until the topping is golden brown.Serve hot or warm with cream or ice-cream.
