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1
Start the recipe by juicing 1 large lemon.
2
Wash, peel, core, and dice the apples small as shown in the video.
3
To prevent them from browning, coat the apple pieces in the lemon juice as you go.
4
Add the soft brown sugar, Cinnamon and Nutmeg to the apples and give them a good mix, making sure all the apple pieces are well coated with the sugar and spices.
5
Cover the bowl and set it aside for at least 15 minutes, to let all the spices soak into the apple pieces.
6
To make the crumble mix, add the flour and butter to a bowl, and using your fingers, gently rub them together until you have a breadcrumb like consistency.
7
Add the rest of the crumble ingredients to the bowl and gently mix it all together, for best results, refrigerate for 15 to 30 minutes befor assembly.
8
Preheat your oven to 160°C / 320°F / gas mark 3.
9
For this recipe I use six standard size ramekins, these are approximately 10 x 6cm / 4 x 2in.
10
Fill the ramekins to just over half way with the apple mixture.
11
Spoon the crumble mix on top of the apples, do not compact it, let it sit loose on the apples.
12
Sprinkle a little course demerara sugar on top of each crumble.
13
Get them on a baking tray, and into the pre-heated oven, set your timer for 40 minutes.
14
Once done, your crumbles should be golden brown, with an amazing aroma from the spices and baked apples.
15
Place the tray on a wire rack, allow them to slightly cool for 5 minutes.
16
Serve hot in the ramekins, with a scoop of vanilla ice cream on top.
17
Enjoy.
Method
Ingredients
The Crumble Mix:
185g / 6½oz Plain or All-purpose flour
100g / 3½oz Butter (cold)
45g / 1½oz Granulated sugar
45g / 1½oz Demerara sugar
2g / ½tsp Ground Cinnamon
2g / ½tsp Ground Nutmeg
2g / ¼tsp Salt (omit if using salted butter)
The Filling:
4 or 5 Apples of your choice
1 Lemon (juiced)
15g / 3tsp Soft brown sugar
2g / ½tsp Ground Cinnamon
2g / ½tsp Ground Nutmeg
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Plastic Mixing Bowl 2L
Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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