This delicious variant on a fruit crumble was named by my husband when he asked me what was for pudding, and got a rather vague reply. My mind was elsewhere, and I probably said “Oh, something”. The crumble topping is my standard recipe (slightly crispy and slightly chewy and very satisfying), but I fancied something a bit different for the filling this time. When I make a crumble, I usually make the topping in bulk as it keeps well in the fridge for a few weeks. Then I’ve got a quick and easy pudding option for later in the week.
Ingredients (for four)
2 large cooking apples
2 tbsps lemon juice
1 oz sugar
2 oz sultanas
1 oz flaked almonds
4 tbsp Drambuie or other liqueur (try Cointreau, Southern Comfort or Amaretto, perhaps?)
3 oz butter
3 oz plain flour
3 oz porridge oats
1 oz Demerara sugar
Peel, core and slice the apples. Place them in an ovenproof dish, add the lemon juice, sugar and sultanas and stir to mix everything together and coat the apples with the lemon juice. Cover with foil and put in a moderate over (around 160-180 degrees) for 20 minutes or so while you make the crumble.
For the crumble, rub the flour into the butter until the mixture looks like breadcrumbs. Because of the fat to flour ratio here, the result will tend to be clumpy, rather than being fine and separate as you would expect when making shortcrust pastry. I use a hand mixer to do this – you don’t need to be too worried about a light hand here. You’re looking to mix the flour and butter together, but stop before you get a solid doughy lump. Next, mix in the oats and sugar. I do this with a few more whizzes of the hand mixer.
Remove the apples from the oven, stir in the flaked almonds and the liqueur of your choice. Top with the crumble mix, and return to the oven, uncovered, for 20 minutes, or until the crumble topping is golden brown.
I like to serve this with a scoop of good quality vanilla ice cream, as I think that works well with the fruity, nutty filling, and the oaty crumble, but you could serve with cream or custard if you like, or even cream and custard as a friend of mine likes to choose if possible.