Ultimate Pink Lady Apple Crumble

Ultimate Pink Lady Apple Crumble

Recipe by Courtesy of Pink® – PinkLadyApples.co.uk. Tried & tasted by AnnabelCourse: Sweet TreatsCuisine: Sweet Treats, Desserts, PuddingsDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

My family love a Crumble especially for a Sunday lunch in the winter so as the clocks go back and we are officially in winter time I thought this Pink Lady Apple crumble would be welcomed. Pink Lady apples are so popular as dessert apples and they are excellent in this crumble.

Ingredients for the filling

  • 10 Pink Lady apples, peeled, cored and diced into 2.5cm cubes

  • 2 tbsp of golden caster sugar

  • 1 tsp of cinnamon

  • Juice of 1 lemon

  • 1 tbsp of plain flour

  • FOR THE TOPPING
  • 90g of rolled oats

  • 150g of light brown demerara sugar

  • 150g of self-raising flour

  • 100g of skinned hazelnuts, roughly chopped

  • 120g of melted butter

  • 2 tspn of vanilla extract

Directions

  • Preheat the oven to 190°C/fan 170°C/gas mark 5.
  • Start by making the filling. Put the apples, golden caster sugar, cinnamon, lemon juice and plain flour in a saucepan with 50ml of water. Stir well and cook on a medium heat for roughly 15 minutes until the apples have softened nicely, stirring all the time.
  • For the topping, add the oats, demerara sugar, self-raising flour and chopped hazelnuts to a large bowl. Pour over the melted butter and vanilla extract and stir to combine.
  • Once the apples have softened and the topping is combined, lightly grease a heat-proof dish (roughly 28 x 25cm and at least 5cm deep) with a little butter. Fill the dish with the softened apples and top with the crumble mix making sure all the apples are completely covered. Slide onto the middle shelf of the oven and bake for 40 minutes or until the topping is golden brown.
  • To serve, top the apple crumble with vanilla ice cream or custard.

Cook’s Tip

Lots more pudding recipes can be found here