Oaty apple crumble

Name: Oaty apple crumble
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 10
Cuisine: British
Ingredients: 1 bag or 6 Bramley apples peeled, cored and cut into chunks; 1 bag or 6 eating apples peeled, cored and cut into chunks; 85g caster sugar; 100g sultanas or raisins; 100g soft light brown sugar; 50g honey; 250g butter; 300g oats; 300g plain flour; 100g flaked almonds; 1 tsp ground cinnamon

Sarah Cook

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Serves 10

Easy

Prep: 25 mins

Cook: 1 hr and 10 mins - 1 hr and 20 mins

A star rating of 4.3 out of 5.30 ratingsRate

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This comforting pud combines juicy apples and sultanas with a crisp oat crumble topping. Our recipe makes enough for two dishes, so you can freeze one ahead.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 bag or 6 Bramley apples

peeled, cored and cut into chunks
1 bag or 6 eating apples

peeled, cored and cut into chunks
85g caster sugar
100g sultanas

or raisins
100g soft light brown sugar
50g honey
250g butter
300g oats
300g plain flour
100g flaked almonds
1 tsp ground cinnamon

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Nutrition: per serving

kcal646
fat29g
saturates14g
carbs91g
sugars48g
fibre8g
protein11g
salt0.48g

low

Method

step 1

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.
step 2

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Recipe from Good Food magazine, March 2011

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A star rating of 4.3 out of 5.30 ratings

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