Need Great Apple Crumble Recipe

**Poppy** · 28th August 2006

My man loves apple crumble but I just can't seem to get it right. Am I using the wrong apples, flour, sugar? I've tried 8 different recipe's and still can't find one that we both like. Do you have a good one? Is there anything I can try?

Also my scones come out hard and flat. I just don't seem to be a natural born cook although I would love to improve.

Any suggestions?

**lin** · 28th August 2006

This warming fruit dessert is quick and easy to make. I don't like the crumble topping to go soggy, so the fruit layer in this recipe is moist but not watery. If you prefer, you can use brown sugar in the topping, instead of white sugar. I like to serve this crumble with vanilla ice cream, whipped cream and/or custard.

Serves 4.

4 medium apples, peeled and chopped (about 450g of peeled, chopped apple)
2 tablespoons (40ml) water
2 tablespoons sugar

Place chopped apples in medium saucepan with water and sugar and bring to the boil. Reduce heat and cover. Simmer for about 10 minutes until apples are just soft. Spoon into an ovenproof dish with a 4 cup (1 litre) capacity.

75g (1/2 cup) plain flour
60g (3 1/2 tablespoons) caster sugar
60g pecans or almonds, finely chopped
60g butter, chopped

Mix plain flour, sugar and nuts together in a large bowl. Using your fingertips, rub the butter into the flour mixture until well combined. Sprinkle topping over apples. Bake at 180 degrees for 20-25 minutes until topping is lightly browned. Serve hot or warm.

**lin** · 28th August 2006

My scones don't rise much either, try Delia's, keep a light hand though

Ingredients
225g/8oz self-raising flour
40g/1�oz caster sugar
75g/3oz butter at room temperature
50g/2oz mixed dried fruit
1 egg, beaten
3-4 tbsp buttermilk, to mix
a little extra flour for dusting tops
pinch of salt

You will also need a lighlty greased baking sheet and a 5cm/2in cutter.

Method
Preheat the oven to 220C/425F/Gas 7.

Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub
the butter in lightly until the mixture looks crumbly.

Sprinkle in the dried fruit, pour in the beaten egg, and add 3 tbsp of the buttermilk.
Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.

Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone.

Place the scones on the lightly greased baking sheet and dust lightly with the extra
flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter.

NOTE: Scones do not keep well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well.

**Poppy** · 29th August 2006

Hi Lin,

Thanks for the recipe's I will try them out this week! I've got a bit of a sweet tooth but my tummy won't let me eat what I want. If you have any low fat dessert recipe's up your sleeve, I would be grateful.

P x

**beerman** · 26th September 2006

That apple crumble sounds great lin

Never tried it with nuts, might give it a go at the weekend. Shame my girlfriend is allergic to nuts, I'll have to eat it all myself, and before you call me gutso

that's over a few days, not in one sitting