Spud’s Apple Scrumble
Goodness knows what was actually in Captain’s Apple Scrumble, but this is the crumble I made today while reminiscing about it. A few notes:
- I tend to add very little sugar to crumbles and you may care to add more. You’ll certainly want more than I have specified here if your apples are very tart to begin with.
- I normally use cooking apples though today I used some Granny Smith apples, ‘cos that’s what I had and they did nicely.
- The apples always get cooked a bit before they go into the crumble. Now, usually that means stewing them, though I quite fancy the idea of either roasting or caramelizing them a little first instead. I need to work on that idea…
The Crumble Stuff:
- 100g plain flour
- 50g unsalted butter, chilled and cut into cubes
- 25g rolled oats / porridge oats
- 25g flaked almonds
- 25g sugar (I used unrefined demerara)
- pinch of salt
- 4 medium cooking apples (around 700g)
- 25g sugar
- 0.5 tsp cinnamon
You’ll also need:
- Ovenproof dish (mine was a round dish, about 24cm diameter and 3cm deep) plus a saucepan for stewing the apples and a small frying pan for toasting the almonds.
- Preheat the oven to 180C.
- Peel and core the apples and chop into small chunks.
- Place the apples, sugar and cinnamon for the filling in a saucepan with a splash of water. Place over a medium heat just until it starts to bubble, then cover, reduce the heat to low and cook for 10 minutes or so, until the apples have started to soften. Taste and add more sugar to the apples if you like.
- Toast the flaked almonds lightly in a dry pan over a medium heat, stirring frequently and taking care not to burn the flakes, which can happen easily. It should only take a minute or two for the flakes to turn golden.
- In a large bowl, whisk the salt into the flour and then rub the butter into the flour using your fingertips, until the mixture resembles coarse breadcrumbs.
- Stir the almonds, oats and sugar into the crumble mixture.
- Add the apples to your ovenproof dish and scatter the crumble mix on top.
- Bake for around 25-30 minutes, until the crumble is golden.
- Eat warm or cold with yoghurt, ice-cream, cream or custard if you fancy.
- Use ground cloves instead of cinnamon, or perhaps a touch of nutmeg.
- Use chopped pecans or walnuts in the topping instead of almonds.
- Enough scrumble for 4, I would say