Who doesn’t love a good apple crumble recipe? By mixing both fruit puree and pulp chunks, and sweet, yummy sun dried cranberries, Ramsay starts to create
Gordon Ramsay askswho doesnt love a good apple crumble recipe? By mixing both fruit puree and pulp chunks, and sweet, yummy sun dried cranberries, Ramsay starts to create layers of texture and interest beneath a beautiful crispy granola topping. Don’t worry about taking the skin off the fruit. If it’s pears, apples or peaches, the sin is pack with flavor. Demerara sugar works best in a crumble mixture because it stops the butter Melting into the flour, and adding one-third muesli or granola to two-thirds Crumble opens out the texture to give a crunchier result. Finally, only ever sprinkle Youre topping over the fruit. Don’t push it down or it will go soggy.
6 apples, cored but not peeled, 3 of them grated, 3 cut into chunks
3 tbsp dried cranberries
Zest of 1 lemon, juice of ½
FOR THE CRUMBLE TOPPING:
100g plain flour
2 tbsp demerara sugar
50g butter, chilled and cubed
Pinch of ground cinnamon
4 tbsp nutty granola or muesli
Preheat the oven to 200°C/Gas 6.
Heat a small hob-proof baking dish, add the caster sugar and heat for about 5 minutes until it caramelises. Add the cinnamon, vanilla seeds and grated apples and cook for 1–2 minutes. Stir in the apple chunks, then mix in the cranberries, lemon zest and juice. Remove from the heat and set aside.
To make the topping, place the flour, sugar, butter and cinnamon in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the granola and mix until fully incorporated.
Scatter the crumble topping over the fruit and heat the dish again on the hob. Once the apple mixture is bubbling, transfer to the preheated oven and bake for 12–14 minutes until the topping is a deep golden colour. Remove and serve warm.