From the 1940s divider · Make do and mend
Bramley Apple Crumble
Sharp apples under a rubble of buttery oats. Serve with custard, thick and yellow.
- Prep15 mins
- Cook40 mins
- Serves6
- DifficultyEasy
Photo: Burger Baroness, CC BY-SA 2.0 · Photo: PersonalCreations.com, CC BY 2.0
From the tin
Crumble became a family favourite during the Second World War. Pastry needed a lot of fat and flour that were rationed, but a rubbly topping stretched them much further. Windfall apples from the garden did the rest. It has been the Sunday pudding in many houses ever since.
Bramley Apple CrumbleServes 6 · 1940s
You'll need
Method
- Heat the oven to 190°C / 170°C fan / gas 5.
- Toss the apples with caster sugar and cinnamon and tip into a deep ovenproof dish.
- Rub the butter into the flour until crumbly, then stir in the demerara and oats.
- Scatter over the apples without pressing down and bake for 35 to 40 minutes until golden and bubbling at the edges.
