Phil Vickery's Bramley Apple Crumble
By Bramley Apple Information Service
Published on 04 January 2023
"Love crumble! It’s so easy to make. The big, big rule is never add the sugar to the crumble until the butter is rubbed into the flour. The reason is that the sugar and butter will cream; that means mix together, a bit like a sponge mixture and the crumble will be heavy and more like pastry. So gently mix the sugar through with a spoon, at the end.Then just pour over the cooked apple, do not pack down, leave as light and fluffy as possible." - Phil VickeryTime and servings
55 minsTotal time
6Servings
20 minsPrep time
35 minsCooking time
Ingredients
- 400 g of caster sugar
- 4 tablespoons of olive oil
- 1 large of lemon, the zest and juice of
- 115 g of cold unsalted butter
- 25 g of porridge oats
- 4 large of bramley cooking apples
- 2 pinches of ground cinnamon
- 225 g of plain flour
Method
Step 1
Peel and core the apples, then cut into large chunks.Step 2
Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples. Cook for 5 minutes to soften slightly.Step 3
Tip into a large baking dish say 20cm square, roughly. Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.Step 4
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 pre heated oven for 30 - 40 minutes or until well browned.Step 5
Serve with custard and, or ice cream.