Why don’t we do more crumbles? They’re so easy to make, take very little time and can be savoury as well as sweet. Great as winter-warmers, here we’ve used apples and walnuts but you could equally use rhubarb or pears or any other fruit you have available – fresh or frozen. And you could serve them with custard or ice cream and so on.
50g unsalted butter – cut into cubes
100g plain flour
50g demerara sugar
50g chopped walnuts
Four large cooking apples
Sugar to sweeten
Pouring cream
Peel the apples, dice them into chunks, place them in a saucepan and let them stew over a low heat until they begin to break down, stirring occasionally.
While they’re cooking, place the diced butter in a bowl along with the flour and rub through with the end of your fingers until you have a breadcrumb consistency. Then mix through the demerara sugar and chopped walnuts. You could wiz the butter and flour together in a food processor if you wished but make sure the walnuts are stirred in by hand.
Once the apples begin to break down, pour them into a heat-proof dish, sprinkle the crumble mixture on top and bake at 180°C (gas mark 4) until the top is golden brown – probably 20 to 30 minutes.
Remove from the oven, give a generous scoop of crumble to each person and serve with the cream.
Oldfields Restaurants cookbook, Passion for Real Food, is out now and available in good bookshops. For discounted copies contact us at the restaurants on Dean Street in Newcastle on 0191 212 1210 or Claypath, in Durham on 0191 370 9595 or go to www.oldfieldsrestaurants.com.
No comments:
Post a Comment