Here’s me waving a cautious hello to autumn. It’s still a little frustrating getting dressed in the morning, I’ve discovered a love for dresses with long arms and high collars, these paired with my signature thick tights and red DMs mean I’m quite often sweating by 11am.
Anyway, I try not to allow this sort of weather issue to affect my joy of cold weather eating. The office is full of chats about stews, dumplings, crumbles and the much maligned steamed pudding and I am here for it.
I was sent some bottles of Old Rascal from Thatchers after a balloon flight, didn’t happen and as someone who isn’t a huge cider lover it’s been used mostly for roast pork. However, my office neighbour and I wondered a few weeks ago if cider and crumble could be bedfellows and honestly I couldn’t see why not. Also it’s been ages since I’ve done a recipe and that’s what this blog was supposed to be for. So, please do give this a go and let me know if you try it. We loved it.
To feed 4 greedy bastards you will need;
- Around 300ml of sweet to med sweet cider
- 2 large cooking apples, peeled, cored and cut into chunks
- 2 small sweet cooking apples, peeled, cored and cut into chunks
- 2 tablespoons of brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- A generous knob of butter
- A pinch of salt
- 150g plain flour
- 100g oats
- 100g brown sugar
- 100g butter
- Pinch of salt
- Gently melt the butter and add the cooking apples. When they start to soften add the cider, turn up heat a little and stir occasionally. You’re looking for the apple to get very soft and thicker, almost like a sauce.
- Once that’s happened add your chunks of sweet apple, sugar and spices plus salt and heat throughout. You want the sweet apples to hold more of their shape so it’s not akin to baby foods.
- Decant into your crumble receptacle
- For the topping, either pulse everything into a food processor until crumbly or rub together with your hands until you’re happy. I like a few big, stodgy clumps in mine.
- Pop into a preheated oven, around 200c for about half an hour or until the top is nice and brown.
- Serve with custard