Cakes & Bakes: Apple and sultana crumble

Home-made apple and sultana crumble | H is for Home

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.

Chopped apples, demerara sugar and sultanas in a saucepan | H is for Home

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.

Crumble ingredients | H is for Home Crumble ingredients combined | H is for Home

I think my crumble topping recipe is none of those things; it forms large, crunchy, nutty morsels.

Home-made apple and sultana crumble prior to going into the oven | H is for Home

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!

Home-made apple and sultana crumble with little bottle of pouring cream | H is for Home

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Apple and sultana crumble
Serves 4
Cook Time
20 min
Cook Time
20 min
For the fruit filling
  1. 2 Bramley (or other cooking) apples, peeled, cored & roughly chopped
  2. 25g/¾oz butter
  3. 100g/3½oz sultanas
  4. 50g/1¾oz Demerara sugar
For the crumble topping
  1. 50g/1¾oz plain flour
  2. 50g/1¾oz porridge oats
  3. 50g/1¾oz flaked almonds
  4. 50g/1¾oz Demerara sugar
  5. 75g/2⅔oz cold butter, cubedHome-made apple and sultana crumble ingredients
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Instructions
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. In a large, heavy-bottomed saucepan over a medium heat, melt the 25g of butter
  3. Add the chopped apples, sultanas and Demerara sugar and stir until the apples are just beginning to soften (about 5-10 minutes)
  4. Put the mixture into a greased baking/pie dish
  5. In a large mixing bowl, add the flour, oats, almonds and Demerara sugar
  6. Add the cold, cubed butter and rub into the dry ingredients - but not to much - you want the mixture to have quite large lumps
  7. Spoon the crumble evenly over the apple and sultana mixture so that it's completely covered
  8. Sprinkle a little golden granulated sugar over the top for added crunch (optional)
  9. Put the dish into the oven and bake for 20-30 minutes or until the crumble topping turns a lovely golden brown
Notes
  1. Serve with custard, thick pouring cream or a scoop of vanilla ice cream
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H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Rhubarb, apple & cardamom crumble

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Home-made rhubarb apple & cardamom crumble | H is for Home

In a recent post, we mentioned that Justin wasn’t a massive fan of fruit crumble – there was utter disbelief amongst some of our readers! We’ve talked through it over recent weeks – it’s good to get things out in the open. To be precise, he doesn’t like a soggy zone between the fruit & browned topping. The merest hint of uncooked, wet flour and there’s real distress.

Now we’ve identified the true cause of his phobia, we’ve been able to work through it together (with the help of a crumble counsellor) and have experimented with different methods. We don’t add any water to the fruit or pre-cook it any more – and top with thinner layers of crumble mix to produce crispy, crunchy perfection. There’s no stopping him now – strawberry, pear, plum – bring it on!

Cardamom pods

So, for this week’s Cakes & Bakes we’ve got a crumble – rhubarb, apple & cardamom crumble.

Sugared crumble fruit

The cardamom adds a distinctive and really interesting twist…

Crumble ingredients

…and chopped almonds in the topping also worked well.

Uncooked rhubarb apple & cardamom crumble | H is for Home

So, the only decision left to make – custard, cream or ice cream. It was a custard kind of day for us!!

Bowl of rhubarb apple & cardamom crumble with custard | H is for Home

Second helpings for Justin – we really have moved forward from those dark, crumble-free years!

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Rhubarb, apple & cardamom crumble
Serves 2
Ingredients
  1. 2 large stalks of rhubarb
  2. 1 Bramley apple
  3. 50g/1¾oz demerara sugar
  4. 3 cardamom pods
  5. 100g/3½oz plain flour
  6. 25g/1oz rolled oats
  7. 10g/⅓oz almonds, roughly chopped
  8. 75/2½oz cold butter, cubedRhubarb, apple & cardamom crumble ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 200ºC/400ºF/gas mark 6
  2. Remove the cardamom seeds from their husks and grind finely with a pestle & mortar
  3. Slice the rhubarb into 2½cm/1inch slices
  4. Peel, core & chop the apple into 1cm/⅓ cubes
  5. Put the rhubarb, apple, half the ground cardamom and 2tbs of the sugar into a medium-sized bowl and mix until the sugar coats the fruit evenly
  6. Decant the mixture into a 30cm x 15cm oven-proof dish
  7. In a medium-sized bowl, add the flour, oats, sugar, chopped almonds, butter and remainder of the cardamom. Rub in the ingredients with your fingers until they resemble coarse, lumpy breadcrumbs
  8. Cover the sugared fruit evenly with the crumble mixture
  9. Cook for 20-30 minutes until the top has begun to brown and fruity syrup is bubbling up
  10. Allow to cool slightly and serve with custard or vanilla ice cream
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H is for Home Harbinger http://hisforhomeblog.com/