So here we go.
First up, you need apples..
Peel, core and slice about six or seven apples (or more, really it depends on whether you like lots of fruit or more crumble!). Pop them in a shallow pan with some sugar (about a tablespoon), a dash of vanilla, some cinnamon and ground cloves and a little bit of water - not too much, probably only 2-3 tablespoons.
So this is what you need for the crumble..
So, in a bowl, mix together 250g SR flour and 150g sugar. This is also a departure from tradition, but I like my sugar to be incorporated into the flour and butter mix, not forked through afterwards. Take the plunge - try it this way. Once you have mixed those together, chop 150g butter into smallish cubes and throw them in the bowl too.
Now you need to rub the butter into the flour/sugar mixture. Rub it using your fingers and thumbs. It's actually quite therapeutic. (It is also really difficult to take a picture with one hand whilst rubbing in butter).
You need to keep on rubbing until you get a mixture that looks like, well, like crumble. I don't like the description you usually get that it looks like breadcrumbs. I think it's chunkier than breadcrumbs. Well, here's a picture anyway, to show you what you are aiming for.
Now you just need to tip in a quarter of a cup of ground almonds and fork that through the mixture. It gives a boost of flavour to the crumble without being overly almondy. If you have nut issues, just leave it out.
It's worth noting that you can do the apples and the crumble up to this stage in advance and just keep them in the fridge seperately until you are ready to cook. Really handy if you having people around for dinner and want to do something hot but that can be prepared earlier.
Now that you are ready to cook - preheat your oven to 180 degrees celsius. (Such a funny word celsius, always looks misspelt - please do not tell me if it is).
Place your cooled apples into a greased pie dish.
Cover your apples with a good layer of crumble mixture. This recipe does make a lot of crumble, so if you don't want to use it all you can pop the leftover in a snap lock bag and throw it in the freezer. It's then ready to go next time you are ready to crumble.
And now you are ready to bake! I would bake it for around 45 minutes or until golden. I left ours in a bit longer so it went golden brown and very crunchy. Check on it from about 40 minutes or until it is cooked to your liking. This will also depend on your fruit and crumble ratio.
Here it is!
Serve it up with icecream, custard, cream, all three if you feel so inclined...
You can use this crumble topping mixture with any type of fruit, just try and use what is in season because not only will that be the best quality, but also the cheapest.
Yum!! Hope you enjoy.