Lyle's warming apple crumble

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

  1. 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).
  2. Mix in the Demerara and Golden Caster Sugar. Sprinkle over the water and stir through until you have a satisfyingly lumpy mixture.
  3. Chill in the fridge - this will give the crumble that lovely 'craggy' topping.
  4. Preheat the oven to 200°C/180° Fan, 400°F, Gas 6 – while it’s 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.
  5. Spoon your craggy topping lightly over the apples (don't smooth it down though; that crumbly texture is what you want).
  6. 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.
  7. 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?