Apple crumble is so cheap and easy to make – and it’s the perfect pudding when the weather’s turning colder. Why not get your kids to help make Phil Vickery’s apple crumble for Sunday lunch! Follow along in our easy step-by-step how to video to see how it’s done.
- 4 large Bramley cooking apples
- 4tbsp olive oil
- Zest and juice of 1 large lemon
- 175g unrefined caster sugar
- 2 pinches of ground cinnamon
- 115g cold unsalted butter
- 225g plain flour
- 140g caster sugar
- 25g porridge oats
Preheat the oven to 200°C/gas mark 6. Peel and core the apples and cut into large chunks.
Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples. Cook for 5 mins to soften slightly.
Tip into a large baking dish roughly 20cm square.
Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
Tip into a bowl and stir through the sugar carefully. Spoon over the top of the stewed apples and sprinkle over the oats.
Bake in the preheated oven for 30-40 mins or until well-browned. Serve your apple crumble with custard and/or ice cream.
"I am a coeliac (gluten free diet required) I adapted this recipe using Juvela Gluten free mix with Nairns gluten free oats and used Demarara sugar in the crumble mix along with the other ingredients required. I also used soft brown sugar to the apples instead of granulated."