We’ll, actually a new thought on an old recipe. I like to make things easier for myself and sometimes question the norm. Why is something done one way when it could possibly be done another way? I reckon I make a fantastic apple crumble and have been tweaking the basic recipe for a while. Now, I think I have perfection. My crumble tastes wonderful and takes a minimum time to prepare. So I’m sharing the recipe with you.
For 4 good portions -
500 gm apples (2 large or 3-4 small, not cookers, they’re too sour)
150 gm plain flour
75 gm butter
40 gm sultanas
15 gm Demerara sugar
Core the apples, then cut into small pieces and place an oven dish
Sprinkle the sultanas over the apples
Cut cold butter into small pieces and add to the flour; mix in gently
Put flour and butter mix over the apples
Sprinkle Demerara on top
Cook on low heat (gas mark 5, or 190°C) for about 50-60 minutes (check when cooked by putting knife into the crumble; when it comes out cleanly the crumble is ready)
You may notice two things. Firstly, I didn’t peel the apples. It’s not necessary and is also quicker; the cooked peel adds to the flavour and texture. Secondly, there is no sugar in the mixture; the apples and sultanas are sweet enough and the Demerara supplements that as well as providing a crunch.
Serve with custard or ice cream, delicious!
It doesn’t stop there! As well as not peeling apples, I have found it unnecessary to peel washed potatoes. When making chips or roast potatoes, I always keep the skin on. Again, the flavour is enhanced and time is saved. I even retain the skin on boiled and creamed potatoes and suggest you try it as well. I’ll admit the creamed potatoes have brown bits of skin, but why not? Think of all the extra fibre!
Simple changes to the norm and I’m sure I’m not the only person making them. Whether it’s an advantage because it saves time, is good because of added fibre, or is just plain laziness, I recommend that you give it a try.