Phil Vickery's winter apple crumble
A British comfort classic that’s loved by all, Phil’s using up the leftover apples from his pork chop sauce with another of Alison’s favourites: apple crumble with custard or ice cream.
Preparation time: 15 minutes
Cooking time: 30 minutes
4 Bramley apples, large peeled cored and cut into medium sized chunks200g caster sugarJuice 1 large lemon and finely grated zestDash of water
200g salted butter, cold400g plain flour200g caster sugar, roughly
1. Preheat the oven to 190°C, Gas 5
2. Place the apples, sugar, lemon and a dash of water into a saucepan and bring to a simmer. Cook until the apples are half cooked, then remove from the stove. Spoon carefully into a 25cm x 5cm (roughly) deep baking dish.
3. Place the cold butter and flour together in a food processor. Pulse until the mixture is at fine breadcrumbs, then tip into a bowl. Using a spoon, mix in the sugar. This way around ensures that the mixture does not cake up, but keeps the crumble nice and loose.
4. Spread evenly over the apples taking care not to pack down, leave nice and domed
5. Bake in the pre heated oven for 25-30 minutes, or until nice and golden. Remove and cool before eating.
Tip: I serve mine with custard, double cream, clotted cream or vanilla ice cream.