I cheat when making a crumble, by using tinned apples. Not only are they quicker and easier than fresh apples, but they are the perfect consistency. Not too hard and not too soft.
1 tin of sliced apples
175g self-raising flour
115g butter
40g white sugar
This recipe has a lot of butter, which gives a lovely crunch to the crumble. Before you start, make sure the butter is at room temperature. Microwave it for about 15 seconds if it is too cold. You don’t want to melt it, but it needs to be soft so that you can work with it.
Cut the butter into small pieces and rub the flour, butter and sugar together with your fingers until you get crumbs. Leave some of the butter blobs bigger than others, as this adds to the crunchy topping.
Empty the tin of apple slices into an ovenproof dish and cover with the crumble mix. Bake for 25 minutes at 200 degrees. You can tell it is ready when the apple is bubbling around the side of the dish and the crumble is brown.
If you want to make this dessert in advance, you can cook it and freeze it. If you do this, cook it for around 15 minutes and then let it cool before you freeze it. When you need it, defrost it at room temperature and then bake for around 15 minutes. It needs less time to bake, as it is almost cooked, but needs finishing off.
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