Nutri Natters

Rita’s blog for lovers of real food


Apple crumble with a golden oats and almond topping

16th October 2015

 The original 200-year old Bramley apple tree is still going strong in my home county of Nottinghamshire. Needless to say, I’m a big fan of this delicious cooking apple.  At the moment,  I’m using windfall apples donated by a generous neighbour. We don’t know what variety they are, nor do we care, as they make delicious crumbles.  I’m also mixing apples with plums, blackberries or rhubarb for traditional flavours just like granny used to make.  Here is a recipe for a classic British pud combining  the Bramley with an oaty, almondy topping. There’s no added sugar (apart from some fruit juice, if using) and the cinnamon enhances the natural sweetness of the fruit.  Apple crumble is the perfect partner for venison casserole http://nutrimatters.co.uk/0/a-hearty-and-warming-venison-casserole/.

 

Bramleys and windfalls: a taste of autumn

Bramleys and windfalls: a taste of autumn

 Bramley Apple Oaty Crumble (serves 4)
Ingredients:
3 Bramley apples, peeled, cored and chopped into thin slices about the size of a thumbnail
½ teaspoon of cinnamon
1 tablespoon of fruit juice e.g. apple, prune, orange or 1 tablespoon of warm water 
Optional: 1 dessertspoon of sultanas (soaked in hot water to plump them up)

 Crumble topping for a 7 inch (18cm) oven proof dish: a few generous handful of porridge oats, 2 oz (50gr) of ground or flaked almonds, olive or rapeseed oil to mix

 For a gluten-free version:  use gluten-free oats or flaked quinoa

 What to do:
Set oven to 180 degrees C, gas 4.
Combine the crumble topping ingredients and stir in about ½ -1 tablespoon of oil so that the oats and almonds bind together. Spoon the fruit mixture into an ovenproof dish.

Peel and core the apple and chop into small pieces (thumbnail size). Put chopped fruit into an ovenproof dish, add the fruit juice and cinnamon (and drained sultanas, if using). Mix the ingredients well. Sprinkle on the crumble topping. Place the dish in the oven for 30-35 minutes until the topping is golden and the fruit is bubbling. Serve with cream or plain yoghurt.

 Variations: Add a handful of frozen berries to the apple mixture for a blackberry and apple crumble; peel and chop a few stick of Yorkshire rhubarb into 1cm lengths  and add to the apple mixture (replace the cinnamon with a few teaspoons of grated root ginger).

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