The crumble should be a beautiful golden colour, with bits of the fruit bubbling through around the edges. Do that and it is pretty good! Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest. An absolute British classic - with some Gordon Ramsay twists. When bubbling, add apples. The blackberries and raspberries for this easy Apple, Raspberry and Blackberry Crumble, were stashed away in the freezer last August and defrosted. Transfer the filling to the prepared dish or ramekins and dot with 2 … Allow to cool. Rhubarb Crumble – possibly my favourite of all – use about 400g Rhubarb chopped – just cook it gently in the oven for about 30 minutes before topping with the crumble mixture and make the crumble – you can add a little dried ginger if you like, and I tend to keep the orange zest in, as it definitely adds a certain something to the dish. Bring to the boil, then simmer for about five minutes, or until the berries break down. Hope this helpsHappy Baking! Cream, Ice-cream (I like Vanilla) and Custard – you need to keep your options open! INGREDIENTS: For the filling: 6 Bramley apples, peeled, cored and cut into large chunks. Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like … Place apple in a baking dish, put the apple top back on and bake for 25-30 minutes or until the apple is soft and tinged golden brown. In a medium-sized pan, cook the apples, sugar, Greek honey and cider until it resembles apple sauce (a thick puree). Serve with a dollop of hot, creamy custard or ice cream. The little "Apple Pie" muffins are made with Bramley apples, cinnamon and brown sugar and taste JUST like an apple pie without the pastry! Large saucepan to cook the apples; Food processor (not essential) Serving dish – either an oval deep pie-dish, or a 3-inch deep, 12′ square lasagne-type dish. The truth is that there’s no point in stinting on the ingredients. Naturally, the ingredients can be varied to reflect the seasons – another of my favourites is apple and plum crumble – just cut the stoned plums into quarters and add to the apples for the last 5 minutes of gentle cooking as above. In a sauce add 20g of the butter, 50g of the sugar and the apples, bring to a simmer and leave to cook until the water evaporates, and the apples start to soften. Heat the oven to 170°C (fan 150°C, gas mark 3). Sprinkle the crumble topping over the fruit and even it our with a fork. Mix the raspberries with sugar, basil, lemon zest and juice. Put in the oven and cook for 10 minutes, until the filling is bubbling and the crumble is golden and crisp. Some cinnamon and vanilla extract add to the flavour. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. I believe it’s all to do with the crumble topping. Stir until apples are well coated. I had to double it and then reduce the sugar. Method. I don’t recommend this recipe. Serve with Greek yoghurt and granola on the side. Last Christmas, this Christmas, next Christmas .. T’was two-and-a-bit-weeks-before-Christmas.. Serve with fresh custard or a scoop of vanilla ice cream. Tip in the flour and … on Pinterest. Make the crumble: mix the flour and cubed butter together until it resembles rough bread crumbs (the food processor does this in seconds, but of course you can just rub it in by hand too). Thank you. I started writing down recipes in an old copybook when I was about 16. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the blackberries then pour the mixture into a pie dish. Add the almonds and sugar and mix well. Cook 8-10 minutes, until apples are tender and golden brown. In a 20cm round oven dish, place 2.5 cups of stewed Bramley apple, topped with the cherry sauce we made earlier. Stuff the middle of the apple with this mixture. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! The Bramley apple has long been sought after for its excellence as a dessert apple. Serve warm or at room temperature with cream, crème fraîche or ice-cream. combine with the light crunch of the crumble to form a match made in See our whole list of 39 favourite Bramley Apple recipes for breakfast, lunch, supper and snacks. Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples.Cook for 5 minutes to soften slightly. By continuing to use this site you are agreeing to our use of cookies. Very tasteful and yummy, and very easy to do! (If you’re using a different sized dish, feel free to adjust the amounts accordingly!) Next, generously add the crumble mixture to the top. Becks xx. Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. Grown only in Britain, the Bramley’s unique qualities make it one of the most versatile ingredients, equally at home in a savoury stir fry as a traditional apple … Preheat oven to hot, 200°C (180°C fan-forced). Serving dish – either an oval deep pie-dish, or a 3-inch deep, 12′ square lasagne-type dish. Add the nutmeg and cover the fruit with the mixture. I cannot believe some of the dumb replies, especially the one that says the ingredient measurements make to much. In a small saucepan, combine butter and sugar. 2. It deserves to be a rare and special-occasion treat. Lol.....I never follow the exact measurements just do own thing ...but the mix of apple, raspberries topped by a crumble with cinnamon, & almond works beautifully. 6 Bramley apples, peeled, cored and cut into large chunks. Place mixed berries, stewed Bramley apple, Macphie ku-li® Raspberry Coulis and caster sugar into a bowl and mix together. To bake some of your own, visit our cookie recipes page! Its tart flavor marries well in sweet pastries such as tarts, pies and streusels. You'll need JavaScript enabled to experience the full functionality of this site. Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Don’t bother patting it down – just leave it where it falls. The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. That’s why when I make it, I jump right in there and go the whole hog – butter and  sugar in the ingredients, and cream, custard or ice-cream to accompany – bring it on! 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