Organic Humble Apple Crumble
There are few desserts more comforting than a warm apple crumble, especially when the weather starts to cool and the kitchen fills with the smell of cinnamon, butter and baked fruit.
This humble recipe is a beautiful reminder that simple things, made well, can feel truly special. Tart Granny Smith apples, rolled oats, whole wheat flour, a little Demerara sugar and a hidden touch of prune come together under a golden, buttery crumble topping.
Served warm from the oven with vanilla bean and honey-infused clotted cream, it is homely and quietly glorious.
It’s the kind of pudding that feels just right for sharing - after Sunday lunch, around the family table, or delivered with love to someone who could do with a little comfort.
For the crumble
- 1 tbsp of organic Demerara sugar
- ½ teaspoon ground cinnamon
- 4 Granny Smith apples (peeled)
- 4 tsp grated butter
- 4 prunes
- 1 cup rolled oats
- 1 cup whole wheat flour
- ½ cup organic Demerara sugar
- 200g unsalted cold butter (grated)
For the clotted cream:
- 200ml clotted cream
- 1 vanilla bean (slit, scraped and de-seeded)
- 1 tbsp organic honey
Method
In a medium bowl combine sugar and cinnamon. Slice apples into 5mm slices and coat with sugar mixture. Place in a baking dish or four large ramekins and sprinkle butter over the top of them. Place prunes in the middle under some apple pieces.
In a bowl combine oats, flour and sugar. Add 2nd measure of butter and work into the mix creating a meal-like texture.
Crumble the oat mix over apples ensuring there is a seal created by thorough coverage.
Bake at 180ºC until apples are tender (about 35 minutes).
To make the Vanilla Bean and Honey Infused Clotted Cream - In a small bowl combine cream, vanilla and honey. Mix well. Cover and rest in refrigerator 1-2 hours to enable flavours to infuse.
Serve the crumble warm from the oven with a generous dollop of Clotted Cream. Heaven!