When I was a child, I was given a Ladybird cookery book called Cooking. The idea behind this book was that children could cook the recipes in it with some help from a supervising adult. As a child I often made the shortbread recipe from it but, as an adult, the only recipe I have used on a regular basis is that for a crumble. In the book it is rhubarb. I usually tend to make apple crumble as this is the favoured flavour chez Kungfoodie plus at the moment it is a good way to use up the apples from the tree in the garden. It is easy to scale up or down as long as you keep the topping ratios the same and add more fruit.
You will need:-
175g / 6oz plain flour
75g / 3oz unsalted butter, cut into small cubes
75g / 3oz caster sugar
4 cooking apples (approx weight 1.2kg before peeling, coreing and cutting into small chunks)
1 teaspoon of cinnamon
Caster sugar to taste
This fed 3 adults and 1 child this weekend with a generous portion leftover.
First preheat the oven to 190C / 170 fan / Gas mark 5.
I tend to make the topping first then prepare the apples to stop them browning but it doesn’t really matter.
Sift the flour into a bowl then add the butter and sugar and rub the mixture together until it resembles fine breadcrumbs. You could also do this in a food processor to save time.
Then peel, core and cut up the apples into small chunks.
Place in a large ovenproof dish (I use a large pyrex dish about 2 litres / 3.5 pints capacity). Then add the cinnamon and caster sugar. I don’t bother to weigh the sugar – I just put in a couple of tablespoons as I prefer my crumble more on the tart side as otherwise when you serve it with ice cream or custard it is overwhelmingly sweet. Add more sugar if you think you’ll need it.
Sprinkle on the topping and press down well with a fork. Then run the fork gently over the top to give it a crumbly appearance.
Place in the oven for about 30 minutes until the apples are soft and the top is just brown.