Apple Crumble


  • 1 sheet of pre-rolled sweet crust pastry


  • 5 cooking apples
  • 200g light brown sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 1 tsp cinnamon

  • For the crumble

  • 200g plain flour
  • 125g cold butter
  • 50g rolled oats
  • 100g demerara sugar
  • Handful of chopped walnuts

  • Method

  1. If using pastry as a base, you must first cook the pastry by rolling it out 2 inches larger than your tin before placing it in the tin. Blind bake it at 170˚C for 10 minutes before removing the beans for the last 5 minutes
  2. Peel and core the apples. Slice the apples into thin pieces and place in a bowl with all other filling ingredients and mix thoroughly so all the apple has cinnamon and vanilla
  3. Place the apple and any juice into the pre-cooked pastry and ensure it is evenly distributed
  4. Weigh your flour and butter, and cut the butter into small pieces before rubbing or cutting the butter into the flour until it resembles bread crumbs
  5. Add the remainder of the crumble ingredients and mix thoroughly with your fingertips until small lumps are formed
  6. Scatter the crumble mix over the top of your apples
  7. Cook at 170˚C for 1 hour or until a sharp knife can be placed through the apples without resistance
  8. Let it cool for 30 minutes before digging in!

Leave a comment