I may have mentioned before that fruit crumble isn’t one of Justin’s favoured puddings – he thinks the crumble topping is too often soggy, floury and not very nice – especially if too thick or a bit undercooked.
I think my crumble topping recipe is none of those things; it forms large, crunchy, nutty morsels.
Sprinkle granulated sugar over the top of it just before it goes into the oven for extra sweetness and crunch. You can serve it with thick, cold cream, hot creamy custard or a scoop of vanilla ice cream – they’re all good!
Apple and sultana crumble
- 2 Bramley (or other cooking) apples, peeled, cored & roughly chopped
- 25g/¾oz butter
- 100g/3½oz sultanas
- 50g/1¾oz Demerara sugar
- 50g/1¾oz plain flour
- 50g/1¾oz porridge oats
- 50g/1¾oz flaked almonds
- 50g/1¾oz Demerara sugar
- 75g/2⅔oz cold butter, cubed
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- Preheat the oven to 175ºC/350ºF/Gas mark 4
- In a large, heavy-bottomed saucepan over a medium heat, melt the 25g of butter
- Add the chopped apples, sultanas and Demerara sugar and stir until the apples are just beginning to soften (about 5-10 minutes)
- Put the mixture into a greased baking/pie dish
- In a large mixing bowl, add the flour, oats, almonds and Demerara sugar
- Add the cold, cubed butter and rub into the dry ingredients - but not to much - you want the mixture to have quite large lumps
- Spoon the crumble evenly over the apple and sultana mixture so that it's completely covered
- Sprinkle a little golden granulated sugar over the top for added crunch (optional)
- Put the dish into the oven and bake for 20-30 minutes or until the crumble topping turns a lovely golden brown
- Serve with custard, thick pouring cream or a scoop of vanilla ice cream
H is for Home Harbinger http://hisforhomeblog.com/
We added two very nice pieces of vintage Pyrex to our webshop today. Our newly listed items include a lovely set of four graduated ‘Cinderella’ mixing bowls in the ‘Gooseberry’ pattern and a lidded casserole dish from the ‘Gaiety’ Snowflake range.
It got us to wondering when Pyrex was invented… 1940s/50s would probably have been our guess. We were a fair way out – it was a brand introduced by Corning Inc in 1908. The thermally resistant glass moved from industrial use to domestic applications (apparently after a Corning employee’s wife used a sawn off battery jar to bake a cake).
It’s certainly come a long way from that first cake and has found a home in millions of kitchen cupboards worldwide. It’s such a great material for kitchen use – durable, practical, heat resistant, doesn’t retain food smells, transparent and decorative too if desired.
Various designers have contributed to the shapes and patterns of Pyrex over the years – Penny Sparke, Betty Baugh, SMART Design and TEAMS Design amongst them.
You can go for the plain, clear glass or more colourful opaque ranges – and there certainly are some fabulous Pyrex patterns available.
So, where did the name Pyrex come from… this quote from a Corning executive:
The word PYREX is probably a purely arbitrary word which was devised in 1915 as a trade-mark for products manufactured and sold by Corning Glass Works. While some people have thought that it was made up from the Greek pyr and the Latin rex we have always taken the position that no graduate of Harvard would be guilty of such a classical hybrid. Actually, we had a number of prior trade-marks ending in the letters ex. One of the first commercial products to be sold under the new mark was a pie plate and in the interests of euphonism the letter r was inserted between pie and ex and the whole thing condensed to PYREX.
There are various websites dedicated to all things Pyrex – here are links to a few: