(Copied from old blog...originally posted 20th April 2009)
I made this crumble a few weeks ago and almost forgot to blog about it which would have been a terrible shame because it was immense! I was lusting after a rhubarb crumble but Tesco let me down big time on that front so I searched the BBC Good Food website for an alternative and stumbled across this recipe for Apple Flapjack Crumble. It had rave reviews so I thought I'd give it a go.
It's a long time since I made apple crumble so I had forgotten just how boring and labourious peeling and coring apples was, so I enlisted the help of Himself and put him on peeling duty as I was working my way through the ton of apples so slowly I was worried they were going to go brown. Hindsight is a wonderful thing as I really needn't have used so many apples. Either this recipe was for giants or my Mason Cash dish was way too small. Either way, I only ended up using half the apples because Himself and I believe that the crumble to fruit ratio should be calculated with great care. There should always always be more crumble than fruit and this recipe produced a poxy amount of crumble mixture compared to the mound of apples so therefore I adjusted it to suit.
Apple Flapjack Crumble
1kg eating apples
3-4 tbsp apricot jam
juice of 1 large orange
For the crumble;
140g porridge oats
100g plain flour
1 tsp ground cinnamon
100g light muscavado sugar
1 tbsp golden syrup
Heat oven to 190c/gas mark 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5 litre ovenproof dish, not too deep.
Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up.
Cool for 10 mins, then serve with custard, cream or ice cream.