Apple crumble is such a winter comfort food. Whether you’re a Brit missing the taste of home, or when you, or someone you know, is having a down day, there’s nothing quite like this warming hug-in-a-bowl dish.
I use a mixture of red and green apples in mine because I like the combination of the more tangy Granny Smiths with the softer Braeburns. But you can use any apples you like!
Peel the apples and then chop the flesh into smallish chunks.
Put the apple into a saucepan with the sugar and water. I used coconut sugar because I love the deeper taste, but again you can use any sugar you want!
Cook the apple mix for about 10 minutes on a low heat, until they soften.
Then add the SUPERGOODFRUITS freeze dried bilberries.
They give the mixture a gorgeous purple tinge, as well as additional flavour and texture - and, of course, nutritional benefits as they’re chock full of antioxidants - perfect for fighting off winter!
They give the mixture a gorgeous purple tinge, as well as additional flavour and texture - and, of course, nutritional benefits as they’re chock full of antioxidants - perfect for fighting off winter!
Then put your mixture into an oven-friendly dish.
If you’re going to cook the crumble straight away, then preheat your oven to 190’c.
Now it’s time for the topping…
Put the flour and sugar in a mixing bowl, stirring well. Then add small chunks of the butter at a time. Rubbing the mixture together with your hands until it looks like breadcrumbs.
I also add some desiccated coconut to mine for extra flavour and texture.
Cover your fruit with the crumble mixture.
Then bake for approx 20 minutes, until the topping has turned golden.
Serve with custard, vanilla sauce, cream or ice cream - whatever takes your fancy!
Just enjoy this classic dish.
Ingredients
Filling
- 400g chopped apples (any type - I used a mixture of Granny Smith & Braeburn)
- 50g sugar (any type - I used coconut sugar)
- 50g SUPERGOODFRUITS freeze dried berries (any type - I used wild bilberries)
- 1 tbsp water
Topping
- 300g plain flour
- 200g unsalted butter
- 150g sugar (any type - I used caster sugar)
- 50g desiccated coconut
*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*
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