Apple, elderflower and cinnamon crumble Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

01:15

Prep:

00:25

Cooking:

00:50

Nutrition per portion

RDA
Calories 500 kCal 25%
Fat 15g 21%
  -  Saturates 1.5g 8%

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!

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

Use the olive oil spread straight from the fridge to make the mixture easier to form into crumbs.