Recipe: Apple Crumble Pie with Salt Flakes

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With Easter’s chocolate egg overload just behind us, I’m sure the last thing on anyone’s mind is more sweet treats. But I couldn’t resist sharing the recipe for this apple pie which I made for pudding when my parents came over for lunch last week. Trust me, it’s definitely one to file away for a rainy day: along with cottage pie and grilled cheese, apple pie/crumble must be one of the ultimate comfort foods. And don’t be alarmed by the salt flakes specified in the recipe – they provide a beautiful contrast to the sweet crumble topping and tart apple. And the secret to getting a really yummy caramelized topping? Drizzle some golden syrup over the pie before it goes in the oven.

Apple Crumble Pie with Salt Flakes

Filling:

approx 800 g apples
1 tsp cinnamon
2 tsp sugar
1 pinch salt flakes

Crumble topping:

125 g cold butter
140 g plain flour
25 g rolled oats
125 g caster sugar
1 1/2 tsp salt flakes

Golden syrup

Method:

Pre-heat the oven to 225°C and grease a pie dish (approx 28cm in diameter). Crumble topping: cut the butter into pieces. Pinch together butter, flour and oats to form a crumbly mixture. Add the sugar and salt flakes. Peel, core and cut the apples into thin slices before mixing with the cinnamon, sugar and salt. Put the apple slices in the bottom of the prepared pie dish and sprinkle the crumble mixture over the top. Drizzle some golden syrup over for a tasty toffee-like finish. Bake in the middle of the oven for 20-25 minutes. Let it cool slightly and serve with whipped cream, custard or ice cream.

NB: As my husband can’t eat gluten, I made this crumble with gluten free flour and oats. It worked really well.

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Recipe: Gluten Free Apple & Blackberry Crumble

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Last weekend I made my first ever crumble. It was really easy and tasted delicious so I can’t believe it had taken me so long. My only excuse is that, until now, the children have not been super keen on cooked fruit. But it turns out that, if you add enough butter and sugar, they gobble it all up! It probably also helped that they had picked the apples and blackberries themselves a couple of days before.

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Ingredients

For the crumble
  • 30g/1¼oz unsalted butter

  • 3 large Bramley apples or similar tart cooking apples, peeled, cores removed, each apple cut into 0.5cm/¼in slices

  • 150g/5¼oz caster sugar

  • 80g/3oz fresh blackberries

For the crumble topping
  • 170g/6oz gluten free flour

  • 85g/3oz unsalted butter

  • 1-2 tbsps caster sugar

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the crumble filling, heat the butter in pan over a medium heat. Add the apple slices and fry for 3-4 minutes, or until softened.
  3. Add the sugar and stir well to coat the apples. Continue to cook until the apples are tender and golden-brown and the sugar has melted.
  4. Add the blackberries and stir gently to combine.
  5. For the crumble topping, sift the flour into a large mixing bowl. Add the butter and sugar and rub together, using your fingertips, until the mixture resembles breadcrumbs. (Or even better, put it all into a food processor like I did and mix until it looks like breadcrumbs)
  6. Spoon the apple and blackberry filling into a shallow ovenproof dish. Sprinkle over the topping mixture to just cover the filling. Transfer the dish to the oven and bake for 20 minutes, or until the topping is pale golden brown and the filling is bubbling.

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