When I was buying ingredients for last week’s apple and raisin puff pastry tart I needed two cooking apples. However, the Bramley apples in the supermarket were being sold in packs of four. I’m making an apple and sultana crumble this week to use up the two that were left over.
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!
- 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
- 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
We’re coming to the end of British Pie Week so we’re getting involved again and making a pie.
At the mere mention of the word ‘pie’ we usually get involved – any excuse! Yes, the saying may go, “As American as apple pie”, but we’re famous for our apples here in Blighty – and have no doubt been using them in pies for centuries.
We’ve rustled up a spiced apple & sultana pie for our Cakes & Bakes post… it’s quite a comforting, wintery version of the simple classic.
Crisp, buttery pastry with a soft, warm, cinnamon-infused fruity filling… and finished off with thick, cold cream of course.
You might have a bit of pastry left over – if you do, don’t just bin it, use cutters to turn it into shapes or letters to adorn the top.
The perfect, celebratory Pie Week pie!
- 115g/4oz butter, softened
- 225g/8oz caster sugar
- 3 eggs, separated
- 185g/6⅔oz plain flour
- ½tsp baking powder
- ½tsp bicarbonate of soda
- pinch salt
- 1tbs poppy seeds
- 85g/3fl oz buttermilk
- juice of 1 lemon
- zest of 2 lemons
- 1½tbs icing sugar
- juice of half a lemon
- ½tbs granulated sugar
- pinch of lemon zest
- Preheat the oven to 175ºC/350ºF/gas mark 4
- Grease a 900g/2lb loaf tin
- In a large mixing bowl, cream the butter & caster sugar until light & fluffy
- Mix in the egg yolks
- In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
- Mix in the poppy seeds
- In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
- Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
- Whisk the egg whites into stiff peaks before folding into the mixture
- Spoon the mixture into the greased loaf tin and bake on the lowest shelf for 40-50 minutes or until an inserted skewer comes away clean.. If the top of the loaf begins to get too brown, cover with tin foil
- Whilst the cake is cooking, make the glaze.
- Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
- In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
- Once cooked, remove the cake from the oven and allow to cool in the tin
- Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
- Once completely cool, remove the cake from the tin a place on a cake plate
- Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
- It's now ready to serve!