We are harvesting our crop of Autumn cooking apples here at Pandora Bell. I love to make Apple Crumble with my daughter who is eight. It is the perfect comfort food and a quick and simple desert to cook with children. We had the bright idea this year of adding a layer of Pandora Bell Butter Fudge crumbs over the top. When cooked there were some little sweet surprises through the Crumble topping that added just enough decadence to be divine.
500g: Cooking Apples
6 tablespoons of water
a large pinch of ground cinnamon
1 tablespoon of caster sugar
For the topping:
100g Plain flour
100g wholemeal flour
100g butter/ room temperature
75g light brown sugar
75g of Pandora Bell Crumby Pure Butter Fudge
Heat the oven to 180C/ 350F or Gas mark 4.
Peel the apples. Chop them into quarters and then again into chunks.
Put the apple chunks in a pie dish. Sprinkle the water over the apples. Then sprinkle with the cinnamon and caster sugar.
Stir the plain and the wholemeal flour together in a bowl. Cut the butter into small pieces and add them to the bowl.
Cut the butter into small pieces and stir it into the flour. Keep cutting and stirring until each piece is coated with flour. Rub the butter into the flour with your hands lifting the mixture as you rub. Keep rubbing until the texture of the mixture turns to the texture of breadcrumbs.
Mix in the brown sugar.
Spoon the topping over the apple and spread it out evenly.
Chop your fudge into tiny pieces. Rub it between your fingers to crumble as much of it as possible. Sprinkle the fudge over the crumbly topping.
Bake the crumble in the over for 45 minutes or until the top is golden.