Hey! I'm Hannah and I blog at The Scribbles of GirltaristHan (Soon to be known as "Hannah Says"). I'm married to Chris and am Foster Mum to Our Sidekick. I'm 26 (And Our Sidekick is 13 it's good fun in our house!!)
I love Apple Crumble - it's one of my favourite puddings - it's great with custard or ice cream. Steph needed some guest bloggers while she's celebrating her marriage and honeymoon (congratulations lovelies!!) so I thought I'd share my recipe for Apple Crumble. It started from a cookery book recipe but got tweaked and changed for our preferences in our house.
I had a head start when I made my crumble as the fruit was already prepared. You can either stew fresh fruit like apples or peaches and go from there or you can use a tinned filling like cherry pie filling. I personally prefer stewed apples - it comes out looking like apple sauce like you put on pork!
So pick your fruit and we'll go from there.
Ingredients for the filling:
- 450g/1lb of Cooking Apples
- 50g/2oz brown sugar
Stick your fruit into the bottom of a dish - I used a Pyrex dish as that's what we had but any pie dish will be fine - make sure it's deep enough. Put it to one side and we'll start on the topping.
Ingredients for the topping:
- 200g (7oz) plain flour (We used self raising and no baking powder)
- 1 teaspoon baking powder
- 75g (3oz) butter (or margarine)
- 25-50g (1-2oz) porridge oats
So for the topping, I sometimes stick religiously to the recipe and other times I guess - like with victoria sponge/fairy cakes they are dead easy (4442 formation - new blog post to follow about that I think lol.). Chris prefers his topping more oaty and I prefer it more bread-crumb like - so there were a few extra grams of porridge oats thrown in for good measure.
1. Mix the flour, baking powder (or just your self raising in our case), also add your butter. Stick your hands in and rub it all together so that you end up something looking like breadcrumbs. (Yes you have to get your hands mucky - I'm sure there is a cleaner way to do it but this is more fun lol).
2. Stir in the sugar and the oats.
3. Tip the topping mixture over your fruit.
4. Level off the top and bake in the oven till its a golden brown colour for about 30 minutes at 180C (350F) Gas Mark 4.
5. Serve with ice cream, custard or cream. I had raspberry ice cream because that's what we had in the freezer!
A friend of mine recommended adding a sprinkle of ginger or cinnamon to the crumble mix.
We found that there was too much topping for the amount of fruit we had but I think this was because we were using up what we had and if I was to make it again I'd stick with the recipe at least for the first few times!
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Thanks so much for this delicious recipe Hannah! Once we get back from our honeymoon, I'll be ingesting wayyyyyy more calories with my no-longer-squeezing-into-a-wedding-dress body. This will definitely be one of the first recipes on my to-cook list!
Readers, stay tuned for more amazing guests posts this week. My regular posts will return Monday, along with wedding photos! yay!