Lyle's Warming Apple Crumble
What's the perfect end to the perfect lunch? A steaming apple crumble, of course. Can't be bettered (well, unless you sprinkle on a handful of blackberries...)
Serves
4
PREP TIME
25 minutes
COOK TIME
45-50 minutes
INGREDIENTS
FOR THE CRUMBLE
- 150g plain flour
- 125g chilled unsalted butter, cubed
- Pinch of salt
- 40g Tate & Lyle Fairtrade Demerara Sugar
- 30g Tate & Lyle Golden Caster Cane Sugar
- 1 tbsp ice-cold water
FOR THE FILLING
- 1kg Bramley cooking apples, quartered, peeled, cored & cut into 2cm (¾) chunks
- 1 rounded tsp cinnamon
- 75g Lyle's Golden Syrup
- 2 tbsp water
- Custard or single cream, to serve
INSTRUCTIONS
Get that warm feeling inside
- Create the crumble by combining the flour, butter and salt. Use a mixer to get coarse ‘breadcrumbs’ (you can also get stuck in by massaging it with your fingertips).
- Mix in the Demerara and Golden Caster Sugar. Sprinkle over the water and stir through until you have a satisfyingly lumpy mixture.
- Chill in the fridge - this will give the crumble that lovely 'craggy' topping.
- Preheat the oven to 200°C/180° Fan, 400°F, Gas 6 while its warming, layer the apples into a 1.6l (2¾pt) shallow baking dish. Sprinkle the cinnamon and drizzle the Lyle's Golden Syrup over the top, then toss everything together to evenly coat. Add the water.
- Spoon your craggy topping lightly over the apples (don't smooth it down though; that crumbly texture is what you want).
- Pop it on the middle shelf for 45-50 minutes - you'll know it's ready when the apples are tender (poke with a small fine skewer) and the topping is golden and bubbling.
- Remove, allow to cool a little and serve with custard or cream.
CHEF'S TIP
Savour that mix of crunch and piping hot apples on a cold day. Seconds, anyone?
