Monday, 20 October 2014

Bramley Apple Crumbles

With such a bonanza of beautiful ingredients available to the amateur baking fantasist one can be forgiven for occasionally overindulging in the unconventional and the outlandish. I often find myself struggling to resist the urge to tinker and toy with recipes or concepts, even if only for the sake of it. However both in baking and in life, it is restraint that is the mark of a true artisan, for there is beauty to be found in the simple, the classic and the traditional.

These bramley apple crumbles are all about making life easy. With only a few ingredients and even fewer processes they can be prepared with minimal effort, but deliver one of the most satisfying and comforting eating experiences there is. The only challenge is deciding what to serve with them. Cold custard anyone?

Prep time: 15 Minutes
Baking time: 40-45 Minutes
75g Unsalted Butter (Cut into little cubes)
150g Plain Flour
25g Jumbo Oats
75g Light Muscovado Sugar

5 Large Bramley Apples
150g Caster Sugar

Begin by preheating the oven to 180C/350F/Gas 4 and digging out 6 oven proof ramekins. In a medium sized mixing bowl rub together the butter and flour to a light breadcrumb texture. Add the oats and muscovado sugar, then gently work together with your hands, until evenly combined. It doesn't matter if a few little lumps remain. Set to one side whilst you prepare the apples.

Peel and core the apples, then chop evenly. About 2cm cubes should be fine. Toss the chopped apple in the caster sugar, then evenly distribute into each ramekin. Generously pile a handful of crumble mixture onto the apples, then place on a baking tray in the centre of oven for around 40-45 minutes, until the crumble is nice and toasty brown. Remove from the oven, set to one side for 10 minutes then serve. See, I told you it was easy!

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