This apple, elderflower and cinnamon crumble is a winner. All the family will enjoy this baked oat crumble with a sweet cinnamon, apple and sultana filling. Adding elderflower to the crumble makes it floral and light, a great option for the summer months. This recipe serves 4 people and will take around 1hr and 15 mins to prepare and cook. Store leftovers in an airtight container in the fridge for up to 2 days. You can eat cold the next day with ice cream or cream or you could heat up again in the microwave on a medium heat and serve with custard. The choice is yours!
- 1kg (2¼lb) cooking apples, peeled, cored and sliced
- Juice of ½ lemon
- 100g (3½oz) golden caster sugar
- 2 tbsp elderflower cordial
- 60g (2oz) sultanas
- 1 tbsp cornflour
- FOR THE CRUMBLE:
- 60g (2oz) wholemeal plain flour
- 60g (2oz) white plain flour
- ½ tsp ground cinnamon
- 90g (3oz) olive oil spread
- 90g (3oz) demerara sugar
- 60g (2oz) jumbo oats
- 1.5 litre (3 pint) ovenproof dish
Set the oven to Gas Mark 6 or 200°C. Put the cooking apples, lemon juice, sugar, elderflower cordial, 5 tbsp water and sultanas into a large pan. Gently heat for 10 mins, to soften the apples.
Meanwhile, mix the cornflour with 1 tbsp water and stir into the apple mixture. Heat, stirring, until the liquid is thick and smooth. Turn into the dish.
Put the wholemeal and white flours and cinnamon into a food processor. Add the spread and pulse until the mixture forms crumbs. Tip into a bowl and stir in the demerara sugar and oats. Spoon the crumble mixture overthe apples.
Bake for 30 mins, until it’s a pale golden colour. Serve with custard or ice cream.
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Use the olive oil spread straight from the fridge to make the mixture easier to form into crumbs.