How to make a REALLY easy no-peel apple crumble
We’ve been cutting apples ‘the special way’ to make a really lovely warming crumble for lunch, what are you up to?
And do you peel your apples before you cook them for your crumble?
We’ve tried a different way of baking ours this time – none of this nonsense peeling lark!
Ingredients:
1kg/2lb apples
Tablespoon of liquid (water or juice)
100g/3½oz plain flour
75g/2½oz butter
100g/3½oz rolled oats
75g/3½oz demerara sugar
Method
Preheat the oven to 200C/400F/Gas 6.
Wash and lay each apple on its side… slice the apples about 5mm thick, from the bottom to create ‘circles’ so that you reveal the pretty star in the centre of the apple – the core looks so lovely like this! With its natural floral shaped pips… Then cut these round slices up and discard the ‘core’ – no need to peel…
Put all of the slices into a pan. Add a tablespoon of water or fruit juice and cook, covered, over a medium heat for about five – seven minutes, until the apples start to soften. (not for too long, you want a little bit of bite, not mushy).
Tip the softened apples into one large, or two smaller (see video) shallow ovenproof pie dishes – we love the look of the white and blue enamel ware.
Mix the flour and butter, the oats and the demerara sugar in a bowl, and get your hands in there, stirring until the mixture looks like breadcrumbs.
Sprinkle over the cooked apples in the pie dish. Pop it in the oven to bake for 30 minutes or until golden-brown on top.
And if you are looking for an idea for a savoury treat, try this lovely ‘leftovers pie’ from Frugal Family, perfect for any time of year, however we love the seasonal twist on this, and if you fancy it for Meat Free Monday, just use your veggie leftovers from your Sunday roast!
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Not a fan of this recipe. The crumble topping didn’t really ever cook properly. Too much flour or something. Apples were cooked but the topping was still powdery. Also, I didn’t think about it until after I put it in the oven, but what about some cinnamon or something?
Molly thank you for your feedback, I was concerned, and went back and revisited the recipe myself last night, (my husband hates cinnamon, but I agree that could be nice)
I followed my recipe, (and I’ve since reduced the sugar from 100g to 75g) and divided the ingredients across two pie dishes and it was fine in my oven – what I would suggest would be to cover with foil after about 25 minutes, and leave it in the oven for another 5-10 minutes to cook through further for you? Please let me know if that helps!
Warm regards
Ali @incredibusy
This recipe worked brillantly for me. My family requested I make it twice in one week.
I did use 50ml of apple juice and increased the cooking time by 15-20 mins and used one large casserole dish to cook.
Lovely stuff.
thank you Morag 🙂
Why not put the ingredients in cups?
good question, however, I’m old school – and we don’t tend to measure in cups like in the US