You might have seen on Instagram over the past few weekends that we have been eating a lot of apple crumble, which just happens to be one of my favourite desserts, after rhubarb crumble and Christmas pudding (absolutely has to be eaten with single cream and brandy butter).
I might not have been able to convert Husband or the boys to my love of Christmas pud, but I have been able to get them to love a good autumnal apple crumble.
The version that I make it based on Jamie Oliver’s delicious recipe but with a few tweaks.
Autumnal apple crumble
Whereas the Jamie Oliver recipe calls for 20g of caster sugar for the crumble and 50g of sugar for the apple filling, I use coconut sugar instead and I use less than 50g when cooking the apples down. I like the more caramelly flavour that the coconut sugar gives the apple filling and also that by using it in the crumble, you get a lovely brown colour for the baked crumble topping.
I also up the ingredients for the crumble (where he says 35g of flour, butter and oats, I use 52g instead, and 30g of sugar rather than 20g), as I like a thicker topping to my crumble.
I also cook the apples for longer than he says. Perhaps I am not cutting them up small enough but the recipes calls for five minutes of cooking, whereas I let them stew for a little longer and get them nice and gooey in the coconut sugar mix.
You can see in this pic that they have a lovely caramel type coating on them from the coconut sugar.
And this really is a super easy dessert to make.
It’s ready after just 20 minutes in the oven and is perfect for these autumn days as the darkness closes in.