(enough for one child for at least six breakfasts)
150 grams/2/3 cup plain flour
60 grams/1/4 cup granulated white sugar
80 grams/1/3 cup cold butter
4 Granny Smith apples, peeled and cut in bite-size pieces
sprinkle fresh-ground nutmeg
sprinkle fresh-ground cinnamon (or powdered)
This is a lovely, light crumble, by Simon Hopkinson, one of my favorite English cookery writers. My crumbles used to have too much butter, which resulted in a heavy topping. And my friend Livia gave me, for Christmas, a cinnamon grinder. I’m devoted to it now. The scent is so much fresher than ready-ground, and it’s fun to do. I’ve also turned my back on ready-ground nutmeg. The aroma of fresh-ground just runs circles around the powdered stuff.
Place the flour and sugar in your food processor and turn it on. Then, a little chunk at a time, drop the butter into the little hole at the top and clamp your hand over the hole: flour will tend to shower out the top when the butter disturbs it, the first couple of chunks. Use up all the butter and whizz until the mixture is nice and sandy.
Scatter the apples in a nice ovenproof dish, sort of 8x6, or even a pie plate would do, I suppose. Scatter the crumble topping over all and grate a sprinkle of nutmeg, and of cinnamon, over the whole thing. Just a dusting.
Bake at 180C/350F for about 25 minutes, till the top is golden. Don’t let it burn. Serve warm with ice cream for that sore throat.Print This Post
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