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!
Tablespoon of liquid (water or juice)
100g/3½oz plain flour
100g/3½oz rolled oats
75g/3½oz demerara sugar
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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