Apple crumble is everyone’s favourite dessert, but this one is super-charged with cinnamon for an even bigger warming effect.
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Ingredients
- 750g (3 large) Bramley apples, peeled, cored and cut into chunks
- 250g (2 small) Cox’s apples, peeled, cored and cut into chunks
- 50g sultanas
- 50g light muscovado sugar
- 50g caster sugar
- 1 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- ½ tsp ground cloves
- A little butter, for greasing
For the cinnamon crumble topping
- 170g self-raising flour
- 1 tsp ground cinnamon
- 50g caster sugar
- 50g light muscovado sugar
- 130g chilled butter, cubed
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. To make the topping, place the flour in a large bowl with the cinnamon and sugars, mix, then add the butter. Rub the mixture together with your fingers until it resembles coarse breadcrumbs.
- Mix the filling ingredients together in a large bowl, then spoon evenly into a lightly buttered, 1.4-litre ovenproof dish. Evenly spoon the crumble topping over the filling.
- Bake for 30 minutes. Remove from the oven and leave for 10 minutes, then serve with a jug of warm custard.
Nutrition
- 355kcals Calories
- 14.4g (8.9g saturated) Fat
- 2.6g Protein
- 58.3g (40.5g sugar) Carbs
- 0.5g Salt
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Reviews
Best crumble recipe by far….and I’ve made lots of different ones.
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