APPLE CRUMBLE WITH A CRISPY FACE LIFT

'Necessity is the mother of invention'... According to Wikipedia the crumble was invented in England during World War II, when food was rationed, and so the English people, in replacement of pies, created a mix of flour, butter or margarine, and sugar and used this to top sweet fruit - a most wonderful alternative that has not lost it's popularity to this day. I guess not just owing to it's beautiful textures and taste: tangy-sweet cinnamon-flavoured apples, baked with a sweet and crunchy and crumbly topping, but also due to its simplicity: this version requires literally minutes of preparation. 

There are other more or less calorific or time-consuming versions, with for example pre-steamed fruit, or with oats or almond flakes added to the crumble, but I personally like this one best: simple, fast, and with tons of flavour.

And why add calories, when the basic dish is already perfect. For maximum flavour serve warm, with custard, cream or ice cream. And for the dinner-party 'WOW-factor' serve in pretty dessert glasses, decorated with fresh OVEN-BAKED APPLE CHIPS.

Recipe based on: BBC Food Recipes: 'Apple crumble' by Merrilees Parker

Serves 4-6: 

For the crumble: 
300g plain flour
175g unrefined brown sugar
200g unsalted butter, cold
knob of butter for greasing

For the filling: 
5-6 apples (depending on size), for example Cox, Bramley, cooking apples; you should have app. 450-500g cored and peeled
splash of lemon juice
50g unrefined brown sugar, or a little more if apples are very sour
1 Tbsp plain flour
1/2 - 1 tsp ground cinnamon

Also: app. 20 x 20 cm baking dish

Pre-heat the oven to 180C/Fan 160C/Gas 4. Place an oven rack in the centre of the oven and another on the bottom shelf. On the latter place a layer of aluminium foil slightly larger than the baking dish. This will help to catch any fruit juices that might bubble over the top of the baking dish. Butter an oven-proof dish, app. 20x20 cm in size. For the crumble, sift the flour into a large bowl, add the sugar and mix well. Cut the butter into cubes and add them to the flour-mix.

Using your fingertips, work the butter into the flour mix, a few cubes at a time and rubbing the mixture until you have what resembles fine breadcrumbs. At the very end take handfuls of the mixture and compress, then rub again thereby leaving some larger pieces of crumble. If you prefer your crumble fine, omit this last step. For the filling, peel and core the apples, then cut them into small cubes. I like my apples fairly melted so I cut them pretty small. If you prefer them with a bit more bite, then cut them into larger cubes. As you cut the apples sprinkle and toss them with a little lemon juice to avoid them from discolouring.

Once all apples are cubed, put them in a bowl, add the flour, sugar and cinnamon and mix well. Spoon the apples into the buttered dish and spread them out evenly.

Sprinkle the crumble on top, then bake in the pre-heated oven for app. 40-45 minutes or until the crumble is golden-brown and the fruit mixture is bubbling.

For maximum flavour serve the crumble warm; with vanilla custard, cream or ice cream; decorate with OVEN-BAKED APPLE CHIPS.

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APPLE CRUMBLE WITH A CRISPY FACE LIFT

Serves 4-6: 

For the crumble: 

300g plain flour

175g unrefined brown sugar

200g unsalted butter, cold

knob of butter for greasing

For the filling: 

5-6 apples (depending on size), for example Cox, Bramley, cooking apples; you should have app. 450-500g cored and peeled

splash of lemon juice

50g unrefined brown sugar, or a little more if apples are very sour

1 Tbsp plain flour

1/2 - 1 tsp ground cinnamon

Also: app. 20 x 20 cm baking dish

1) Pre-heat the oven to 180C/Fan 160C/Gas 4. 

2) Prepare oven: Place an oven rack in the centre of the oven and another on the bottom shelf. On the latter place a layer of aluminium foil slightly larger than the baking dish. This will help to catch any fruit juices that might bubble over the top of the baking dish. 

3) Prepare oven-proof dish: Butter an oven-proof dish, app. 20x20 cm in size. 

Make the Crumble: 

4) Mix flour and sugar: For the crumble, sift the flour into a large bowl, add the sugar and mix well. 

5) Work the butter into the flour mix: Cut the butter into cubes and add them to the flour-mix. Using your fingertips, work the butter into the flour mix, a few cubes at a time and rubbing the mixture until you have what resembles fine breadcrumbs. At the very end take handfuls of the mixture and compress, then rub again thereby leaving some larger pieces of crumble. If you prefer your crumble fine, omit this last step. 

Make the Filling: 

5) Dice the apples: Peel and core the apples, then cut them into small cubes. I like my apples fairly melted so I cut them pretty small. If you prefer them with a bit more bite, then cut them into larger cubes. As you cut the apples sprinkle and toss them with a little lemon juice to avoid them from discolouring.

6) Mix apples with the sugar, flour and cinnamon: Once all apples are cubed, put them in a bowl, add the flour, sugar and cinnamon and mix well. 

Assemble the Crumble: 

7) Assemble the Crumble: Spoon the apples into the buttered dish and spread them out evenly. Sprinkle the crumble on top. 

8) Bake: bake the crumble in the pre-heated oven for app. 40-45 minutes or until the crumble is golden-brown and the fruit mixture is bubbling.

9) Serve: For maximum flavour serve the crumble warm; with vanilla custard, cream or ice cream; decorate with OVEN-BAKED APPLE CHIPS.