...the apple crumble
1kg granny smith apples
zest of one lemon
1 tbsp sugar
1 tbsp water
100g plain flour
75g butter, cold and diced
50g rolled oats
100g demerara sugar
vanilla bean icecream to serve
Preheat the oven to 200.
Peel the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them into a saucepan, along with a tbsp of sugar and a tablespoon of water. Cook over a medium heat for around five minutes, until the apples start to soften.
Transfer the apple mixture to a shallow ovenproof pie dish and toss thru the zest of a lemon.
Rub the flour and butter together until the mixture looks like big breadcrumbs, stir in the oats and the demerara sugar and then sprinkle it over the apples in the pie dish.
Preheat the oven to 200.
Peel the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them into a saucepan, along with a tbsp of sugar and a tablespoon of water. Cook over a medium heat for around five minutes, until the apples start to soften.
Transfer the apple mixture to a shallow ovenproof pie dish and toss thru the zest of a lemon.
Rub the flour and butter together until the mixture looks like big breadcrumbs, stir in the oats and the demerara sugar and then sprinkle it over the apples in the pie dish.
Transfer to the oven to bake for around 45 - 60 minutes or until bubbling and golden brown on top. Serve with vanilla bean icecream.
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