Antony Worrall Thompson's baked apples with crumble recipe
The Bramley apple is one of my best-loved ingredients and deserves to be part of our recipes, and part of our heritage. I've created this recipe to showcase just how delicious they can be and its a classic to make for your family for Sunday lunch served up with custard or clotted cream.
Ingredients
- 175 g Demerara sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Grated nutmeg
- 150 g Plain flour
- 1 tsp Baking powder
- 85 g Unsalted butter, plus extra for greasing
- 600 g Rhubarb, cut into 2.5cm/1in pieces
- 600 g Rhubarb, cut into 2.5cm/1in pieces
- 1 orange - juice and grated zest
- 1 tbsp orange liqueur, e.g. Cointreau
- 2 Large Bramley apples, cored
- 85 g Chopped almonds
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180ºC/350ºF/Gas 4. Put the rhubarb, orange juice and zest, half the sugar, cinnamon, nutmeg and orange liqueur in a saucepan and bring gently to the boil. Reduce the heat and simmer for 6-7 minutes.
- Cut the Bramley apples in half horizontally. Top each half with the rhubarb mixture, mounding it slightly. You will probably have a little left over.
- Make the crumble by sifting the flour and baking powder into a bowl, then lightly rub the butter into the mixture with your hands, until it resembles coarse breadcrumbs. Fold in the remaining sugar and almonds. Sprinkle it over the rhubarb and apple, pushing down gently to form a crumble top.
- Place the apple halves on a buttered baking tray and bake in the oven for 45 minutes until the apples are soft and the crumble is golden brown. Serve with custard or clotted cream.
Taken from Antony Makes it Easy: Fuss-free Food in Minutes by Antony Worrall Thompson
Published by Mitchell Beazley
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