We combined two classic bakes to make the ultimate chewy and crunchy crumble topping. Using eating apples in the crumble base instead of cooking gives you a naturally sweeter and fresher flavour. Serve with custard, cream, or ice cream.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
518
Ingredients
40 g butter
50 g apricot jam
1/2 tsp. ground cinnamon
1 kg eating apples, we used Braeburn
finely grated zest of 1/2 lemon
For the topping
100 g golden syrup
100 g demerara sugar
100 g butter, chopped
150 g porridge oats
50 g plain flour
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. To make the apple mixture, heat the butter, jam and cinnamon until the butter and jam melts together. Set aside.
Step 2
Next peel, core and chop the apples into bite-sized pieces. Add to the jam mixture, then cook, covered, for about 5min (stirring occasionally) until the apples are fairly soft. Mix in the lemon zest and tip into a rough 1.5 litre ovenproof serving dish.
Step 3
Next make the topping. Measure the golden syrup into the empty pan then add the demerara sugar and butter. Heat gently, stirring, until the sugar dissolves. Take pan off the heat and stir in the oats and flour. Spoon on to the apple mixture, leaving it fairly clumpy.
Step 4
Bake for about 20-25min or until golden. Serve immediately with vanilla ice cream or custard.
Swap some of the apples for peeled and chopped pears, or berries like blackberries or raspberries.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
