There is no better end to the week than having friends for Sunday lunch. Last weekend we had Jack and Emily with their two boys.
I cooked Roast Chicken followed by apple crumble.
After a slightly stressful moment ... my oven broke and I had no heat ... I managed to finish cooking the chicken. I carved it, placed the meat into the juices in the bottom of the roasting tray and cooked the meat through on the top of the hob.
After Roast chicken we had Apple Crumble with cream and ice cream ... Luckily I had cooked the crumble just before I popped the chicken in the oven so it was still warm.
APPLE CRUMBLE - Serves 6
6 Royal Gala Apples, 75g Self raising flour, 50g Light brown sugar, 50g Butter, 2 Teaspoons of Ground Cinnamon, 2 Tablespoons of brown sugar, 150mil of Water
- Heat the oven to 170
- Peel, core and slice the six apples into eight slices per apple. Place these slices into an oven proof dish. They should almost fill the dish leaving 2-3 cm at the top of the dish.
- Sprinkle 2 tablespoons of sugar, 1 teaspoon of cinnamon and the water on top of the apples and mix. Once mixed flatten the apples so they fit snugly in the bottom of the dish
- Now we make the crumble. Place the remaining ingredients (flour, sugar, butter and 1 teaspoon of cinnamon) into a food processor. Blitz till the ingredients have mixed together, it will look like very fine breadcrumbs
- Pour the crumble mixture over the apples, fill in all the gaps and press down lightly with your hand
- Place the pie on the middle shelf in the oven for 25-30 minutes. When cooked the top of the crumble should be golden and the apple liquid should be bubbling round the side of the crumble. If this is happening take a sharp knife and place it into the crumble to check that the apples are cooked through and soft.
- Serve with custard, ice cream or cream ... or all three!
I use eating rather than cooking apples for this recipe as they are sweeter and do not need cooking before they are put in the crumble. I used Royal Gala today, as they hold their shape when cooked.
The butter should be room temperature.
When the crumble cooks liquid can bubble up over the top of the crumble, as you can see in the photo I don't worry about this. If you do then add slightly less water to the apples.
You can make crumble with all kinds of fruit. I do not like the tartness of berries in a crumble but if you do try adding a handful of blackberries to the apples. If I do not have enough apples I have used pears to bulk out this crumble.