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Good Old English Apple Crumble ! ©

May 27, 2012

Special request from Maria in Crete !


6 Persons

Oven 180.C/350.F

30-40 minutes


A little butter to grease bowl

675 g cooking apples

100 g white or light brown sugar

150 g plain flour or self raising

75 g butter

75 g caster sugar

1 tsp powdered ginger

grated rind of lemon and a lime


Pre-heat Oven : 180.C/350.F

1. Grease a 1 liter pie dish.

2. Peel and core the apples. Slice and place in saucepan, adding the sugar and finely grated lemon rind. When grating the lemon and lime, grate it only twice in each place as you move around the lemon/lime, as it is the ‘zest’ you want and not the pith, which is bitter.

3. Pour in 50 ml of water, place a piece of grease proof paper over the apples and cover tightly with the lid. Simmer on a medium heat until the apples are soft. 5-10 minutes depending on the apples. Test with the tip of a knife.

4. Spoon the apples together with their liquid into your prepared buttered dish and set aside.

5. Sieve the flour into a mixing bowl and drop in your small cubes, ( x of cold butter. If the butter is too soft, it will not crumble so well, because the heat of your finger tips will melt it too quickly.

6. Now with both hands, slide your finger tips down the side of the bowl, opposite one another and lift up small quantities of the flour and butter, momentarily rubbing between your fingertips and then letting go. The higher in the bowl you do this the lighter the crumble and you continue doing this in brief continuous actions, until all the flour and butter resemble bread crumbs.

The idea is to rub each handful briefly and let go, so as not to over heat the butter and then pick up another handful. It can take up to five minutes. At first you will feel you are not getting any where and you will be tempted to rub each handful for longer, but don’t ! In the photo, I am using only one hand, as the other is taking the photo !

7. Add the caster sugar and powdered ginger and briefly mix in lightly with a fork, so as not to make the crumbs stick together.

8. Pour the crumbs over the apple mixture, leaving a pointed mound in the center. Clean around your dish with kitchen paper and place the center of the oven.

9. Bake for 30-40 minutes, until just beginning to brown on top. If it bubbles to vigorously at the sides, turn the oven down to 150.C

VARIATIONS : Instead of apples, use 675 g of damsons, pears, plumbs, rhubarb or raspberries. These are equally delicious, if not more so !

COOKERY TERM : “Zest,” is the outer most part of a lemon, lime orange, skin. See “Cookery Terms” in ‘Recipe’ List.

For those of you who do not know what powdered ginger looks like.

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2 Comments leave one →
  1. mary papadopoulos permalink
    May 30, 2012 9:05 pm

    BRAVO Jane!Your slide show is a revelation-like they say a picture is worth a thousand words-all my queries are answered..your canadian friend..


    • May 30, 2012 10:00 pm

      Oh thank you, I am so glad to have resolved the misters of the crumble.
      It is all about lifting up, lightly rubbing and letting go every 4 seconds, until it
      is CRUMBLE! 🙂


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