Phil Vickery's apple crumble

A traditional, fruity Bramley Apple Crumble developed for children by celebrity chef Phil Vickery

• Preparation: 20 mins
• Cooking: 35 mins
• Serves: 4

What you need:

• 4 large Bramley cooking apples
• 4 tbsp olive oil
• zest and juice of 2 large lemons
• 175g unrefined castor sugar
• 2 pinches cinnamon powder
• 175g plain flour
• 225g cold unsalted butter
• 140g castor sugar
• few porridge oats

What you do:

1. Pre heat the oven to 200ï‚°C, Gas 6.
2. Peel and core the apples and cut into large chunks.
3. Heat the oil, add the lemon zest and juice, 175g sugar, cinnamon in a saucepan and add the apples.
4. Cook for 3-4 minutes to soften slightly.
5. Tip into a large baking dish say 25cm square roughly.
6. Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
7. Tip into a bowl and stir through the sugar carefully.
8. Spoon over the top of the stewed apples and sprinkle over the oats.
9. Bake in the pre heated oven for 35 - 40 minutes or until well browned.
10. Serve with custard and, or ice cream.

Cook's tip:

Love crumble! Its so easy to make. The big, big rule is never to add the sugar to the crumble until the butter is rubbed into the flour. The reason is that the sugar and butter will cream, or mix together, a bit like a sponge mixture and the crumble will be heavy and more like pastry. So gently mix the sugar through with a spoon at the end. Then just pour over the coked apple. Do not pack down and leave as light and fluffy as possible.

Copyright Phil Vickery

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