can anyone give me a really easy but fab apple crumble recipe..?

Answer 1

Apple Crumble


INGREDIENTS:

175g self-raising flour
pinch of salt
125g butter, diced
4 tbsp brown sugar
1 kg cooking apples
juice of ½ orange
2 tbsp Demerara sugar

PREPARATION:

1. Sift the flour and salt into a large bowl. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. (You can make the crumble mixture in a food processor but take care not to over-process and make the butter pieces too small.) Stir in the brown sugar then place in the freezer while you prepare the apples.

2. Preheat the oven to 200C/400F/gas mark 6. Peel, core and cut the apples into thick slices. Tip into an ovenproof dish, add the orange juice and sugar and toss lightly.


3. Pile the crumble mixture evenly over the apples and bake for 40–45 minutes or until hot, bubbling and golden brown on top. Serve with custard or cream.


Tip: Make an oat crumble by adding 3–4 tbsp coarse oats with the sugar and take out the same amount of flour.




PREP/COOK
INFORMATION:

Prep time: 35 minutes
Cook time: 45 minutes
Serves: 6

Answer 2

It's a 5 star recipe with more than 400 ratings !


Apple Crumble Pie

INGREDIENTS:
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter ( = 90 g )

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Answer 3

Try this!
Apple Crumble
1 can (21 ounces) apple pie filling
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
4 brown sugar-cinnamon toaster pastries, crumbled
1 tablespoon butter, melted
Vanilla ice cream

In a large bowl, combine the pie filling, brown sugar, lemon juice and cinnamon. Transfer
to a greased 8-in. square baking dish. Combine toaster pastries and butter; sprinkle over
apple mixture. Bake at 350° for 20-25 minutes or until bubbly. Serve warm with ice
cream.

Yield: 6 servings.
or
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11

Answer 4

yeah mine, but If I gave it you I would have to kill you ha ha ha ha............


ok, the simple thing is the crumble, any old school recipy book will tell you one even the internet. it's pretty much the same ingredients anywhere. Although use double as a biger crumble is so much nicer

for the filling now that's the one that I like to do. I dont personally just just cooking apples as they just mush down to a pulp so what I do is use one cookling apple, and a couple of pound of eathing apples, making shure that there's different varieties in there like deliea with her 3-whatever cheese dishes. if you cube all the apples cook them in a pan that has 2 tablespoons of honey, and 5 -10 table spoons of water. add a little cinemon and some pudding spice, (just the smallest of pinch on both) cook until all the cubed apples make a little mash, but there's still a lot of apples showing thier form. add the crumble and apple to a dish cook, and eat with lashings of hot custard.

Hope this was useful

Answer 5

If you're from the UK use Bramley apples. Slice them up, add the sugar and a sprinkling of cinnamon. For the crumble, start off as for short crust pastry, add sugar to taste but forget the water. Spread the mixtures, (should be like breadcrumbs) over the apples and bake for about 30 minutes at 180° C. Nothing could be easier. Serve with crème anglaise (custard), lightly whipped cream, or vanilla ice-cream. Try adding a dash of Calvados to the cream.

Answer 6

INGREDIENTS
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

i use cooking apples as well as edible apples, as the cooking one will break up making a smooth sauce, but the edible ones stay in chunks so you have that different texture, VERY nice.

Answer 7

I used to make one myself, but haven't done it for ages, so you'll have to experiement a bit.

I'd boil normal apples (not cooking ones) in apple juice until soft
I'd add a little sugar (if needed as normal apples are sweet enough)
I'd then add a little cinamon to the apples and put into a flat oven dish
In a bowl, I'd mix wholemeal flower with butter and sugar (cant remember quantities), then i'd munch it all up by hand until its all grainy. I'd sprinkle this on top of the apple mixture, add a little bit more sugar on top as a glaze and pop into oven for 30 minutes. Really simple, but gorgeous apple crumble

Answer 8

Use tinned apple and ready made crumble mix is about the easiest recipe.
A slightly nicer version is tinned apples in juice, not syrup, drained for the filling. (Add a little brandy or something if your feeling adventurous)
I'm hopeless at measuring stuff, but the general rule is for the crumble part is one part sugar, one part butter (not margarine), two parts flour and after you've mixed it all together, add about a handful of muesli. I like Holland & Barretts Apricot Muesli, but each to their own. The oats and the fruit just give it a little something extra (especially if you're a bit strange and like slightly burnt raisins).

Answer 9

"Apple Crisp" - 8 servings

5 medium tart apples; peeled and sliced
1 1/4 cups sugar; divided
1 3/4 tsp. ground cinnamon; divided
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1 cup water

In a bowl, combine the apples, 1/4 cup sugar and 1 tsp cinnamon; transfer to a greased 8" square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-45 minutes or until apples are tender. Serve warm.

Answer 10

Saw this the other day on telly thought it sounded and looked fantastic, and was a bit unusual.

Spiced Apple, Raisin and Calvados Crumble with Sauce Anglaise
by Jean-Christophe Novelli
from Food Uncut

Jean-Christophe Novelli can’t resist adding a French accent to the classic British comfort dish of fruit crumble and custard

Servings: 6
Level of difficulty: Easy
Preparation Time: 35 minutes
Cooking Time: 40 minutes


Ingredients
For the fruit
75g raisins
2 tbsp Calvados
900g Bramley apples, peeled and sliced
25g soft brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tbsp water

For the crumble topping
225g wholemeal flour
75g Butter, softened
75g soft brown sugar
1 vanilla pod, split

For the sauce anglaise
8 egg yolks
75g caster sugar
300ml Milk
300ml double cream
1 vanilla pod, split


Method
1. Preheat the oven to 180C/gas 4. Place the raisins in a small bowl with the calvados and leave to soak.

2. To make the crumble topping, rub the flour and butter together in a large mixing bowl using your fingertips until the mixture looks crumbly. Stir in the soft brown sugar and the seeds from the vanilla pod. Set the mixture aside to rest while you finish preparing the fruit.

3. Combine the sliced apples, soaked raisins, sugar, spices and water in a bowl and mix well. Transfer to a gratin or pie dish, ensuring the surface is fairly level.

4. Sprinkle crumble mixture evenly over the fruit and bake in the oven for 30-40 minutes, or until the topping is golden brown.

5. Meanwhile, to make the sauce anglaise, beat the eggs and sugar together in a large heatproof bowl until thoroughly blended.

6. Bring a pan of water to a simmer to use as a bain-marie. Meanwhile, in a saucepan, bring the milk, cream and split vanilla pod to just under boiling point.

7. Place the bowl containing the eggs and sugar over the pan of simmering water and whisk in the cream mixture. Stir constantly until the custard is thick enough to coat the back of a spoon. Remove the bowl of custard from the hot water and keep warm.

8. When the crumble is cooked, remove it from the oven and spoon it into warmed dessert bowls. Serve with the warm sauce anglaise