Bake for about half an hour, until golden and bubbling, and serve slightly cooled. Flower Power - Pretty Lil' Raspberry & Coconut Financiers, Fine Tarte Aux Pommes avec Cannelle Glacée, 2 quinces, peeled, cored and cut into bite sized pieces, 1 apple, peeled, cored and cut into bite sized pieces, 3/4 cup macadamia nuts, roughly chopped or halved. Crumble should be quick, simple – and served with thick custard. Serve with a scoop of ice cream and a drizzle of golden syrup. Pre-heat the oven to 200C. Mr NQN loves lychees because they're very sweet and juicy. Stir in the sugars. Cook for about 5 minutes and put aside. When they're both ready, I look carefully. https://saturdaykitchenrecipes.com/best-recipe/10-best-apple-crumble-recipes Cook for about 25-35 minutes. You can make this using whatever fruit you like-make it all apples or use whatever fruit is in season. I had some quinces I was given in Oberon where it is a few degrees chillier. Position an oven rack in the center of the oven and preheat to 350 degrees F. Peel, core, and slice apples into 1/4-inch slices. On Thursday is ANZAC (Australian and New Zealand Army Corps) Day, a day for remembrance and to honour those that fought in the first world war and all that serve in the military. 3. In fact, you can play around with flavourings, if you must, as much as you like, as long as you keep the mixture fairly light, and don't overwork it. Add the sugars and stir through. And do you bake ANZAC biscuits on ANZAC Day? I answered definitively, "Fig". When it's done, eat with vanilla ice cream :), Handmade by disadvantaged youths in Cipanas, West Java. 4. 150g plain flour, or 100g plain flour, 50g ground almonds125g chilled, unsalted butter, cut into cubes35g demerara sugar35g caster sugar, plus extra for the fruit as requiredAbout 900g fresh fruit, stoned or cored as necessary and cut into chunks – cooking apples should be softened in a pan with a tablespoon of water and a little sugar firstHandful of porridge oats / chopped nuts (optional). Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella. And Ryan's favourite fruit is the humble apple. Dot the dinner lady, I salute you – how I wish I'd asked for the recipe, instead of just seconds. I give her recipe a whirl: 120g flour (she uses self-raising, but admits this is because the only other flour she keeps in the house is "Italian 00 and its qualities are just not required here", so I substitute plain instead), 90g butter, and 6 tbsp sugar, rubbed together into a mixture that resembles "porridge oats". "I like the crunch and they’re filling. DID YOU MAKE THIS RECIPE? Last night, for a NYE party, I made a delicious apple crumble from Nigella Lawson's cookbook "How To Eat". All profits go to charity :) Contact me: vanessa@yumindonesia.org, The Parent Experiment - parenting podcasts. Freezing? Nigella also claims that rubbing the butter in by hand makes for a "more gratifyingly nubbly crumble; the processor can make the crumbs so fine you end up … with a cakey rather than crumbly texture". Not only are they luscious but they are beautiful and unlike any other fruit. And I don't even like overly sweet food! Add the cold cubes of butter and using the tips of your fingers, rub it into the flour. What do you like to put in it, and what do you serve it with? Ryan threw out the question, "What is your favourite fruit?". Initially we were surprised that he chose the apple out of every fruit in the world but then it made sense-he is all American like apple pie. Stop when your mixture resembles oatmeal. The resulting crumble is a bit less craggy and interesting – it tastes the same, but with crumble, that's hardly the point. As I've moved on to Victoria plums, I leave out the 6 tbsp water and 75g sugar in her recipe (they contain quite enough already), but I do top the halved fruit with her crumble mixture of 50g butter, 25g light soft brown sugar and 75g plain flour. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. Gratifyingly, I can't tell the difference once cooked – but I would second her caution to go carefully if you're using a food processor, and pulse it rather than switching it on full, or you'll end up with tiny, floury crumbs. All rights reserved. The last of the peaches are still around, their prices climbing in relation to their scarcity. Nigella Lawson's a woman who looks like she knows how to appreciate a good crumble – and her method in How to Eat intrigues me. Some say they were sent to the soldiers and they transported well because the ingredients don't spoil easily and they are sturdy enough to withstand travelling around the world. Last night, for a NYE party, I made a delicious apple crumble from Nigella Lawson's cookbook "How To Eat". Spices – ground cinnamon, ginger and so on – also work well in moderation. When I was five, I decided I was going to be the chef of my own restaurant – located underwater, naturally. What started out as a little experiment turned out to be an absolutely delicious ANZAC biscuit themed dessert. Arrange the crumble over the top of the fruit – don't press it down – and sprinkle with oats or nuts if using. Meanwhile, put your prepared fruit in a lightly greased, shallow baking dish, and sprinkle with sugar – taste it first to see how much you think it needs. Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Luscious Quince & Apple Golden Syrup Self Saucing Pudding! We should take a leaf out of the American book, she says, by using fresh, rather than stewed fruit (something I do anyway, unless apples are concerned), and a crisp butter, brown sugar and spice topping. Birds, naturally. Nigella's crumble - frozen topping equals crunch. I've always been greedily interested in food. And that is the time when we bake ANZAC biscuits. Peel, core, and cut the apples into dices. Step 1 - Preheat oven to 180C/350F. I've never heard of adding water to a crumble topping before, although now I know the history of the dish, it makes sense in a frugal sort of a way, and it certainly seems to have done the trick when it comes to binding the thing together. Step 2 - In a bowl mix the oats, sugar, flour, coconut, macadamias, butter, golden syrup and salt and then dollop over the fruit mixture. Rolled oats are also a nice addition to an apple crumble, but I like a handful scattered on top, rather than mixed in, so they toast, rather than cook into a stodgy porridge below. Put the flour, baking powder and pinch of salt in a bowl. Granulated demerara sugar would add crunch and flavour, but also graininess, which I'm not keen on, so I eventually settle on a half and half demerara and golden caster sugar mix as a compromise. Soon plums and figs will disappear and we'll be eating pears, quinces and apples. I find her recipe slightly spongy though; the finely ground almonds seem to have turned the crumble into something rather like a cobbler which, although delicious, lacks some of the craggy crunch that makes the dish for me. However they were more commonly used at fundraisers as they are today. There are actually 2 recipes for apple crumble so I kind of mixed both recipes. Crushed amaretti biscuits and cardamom seeds are all very well if you like that kind of thing, but I have a suspicion they weren't in our school kitchen, so I seek out advice from less showy sources. Cook in a pan with the butter and add the raisins when they have grown in size. Place in a deep cast iron skillet and remove the cinnamon stick. Admirably balanced, I'd say, if perhaps a little light on seafood for the setting – and although I might go for something more adventurous on the savoury side today, I'd still pick a crumble over any number of chocolate fantasias or Pernod panna cottas for afters. Jane Grigson uses an equal mixture of ground almonds and plain flour – nuts seem to be a popular addition, often, as in the case of chopped hazel or walnuts, adding texture, but in this case, presumably melting into the crumble as a whole to flavour it.