Season’s First Applejack Crumble
The first apple crumble of the season is as much a milestone as pulling on the first woolly jumper, or crunching through a pile of fallen leaves.
We’ve really embraced autumn by taking our crumble game to the next level. It uses a flapjack pie crust, made of thin, crunchy, honey oat flapjack that’s topped with cinnamon stewed apples and a golden crumble.
What’s not to love? Here’s how to make it.
180g whole oats
Extra butter and flour to line the tin
2 non Bramley apples
1 Bramley apple
2 tbsp brown sugar
½ tsp cinnamon
60g caster sugar
120g plain flour
Let’s get started! For the flapjack base:
Step 1: Preheat the oven to Gas Mark 4/180C/160C Fan. Butter an 8 inch pie dish, lightly dust with flour.
Step 2: Melt the butter and honey in a pan and stir to combine. Add oats and mix until coated.
Step 3: Pour the oats into the prepared dish and flatten, pushing the mixture up the sides with a spatula to form a pie crust. Don’t worry – this will shrink in the oven, and you can reshape when it’s still warm (but not hot!)
Step 4: Bake in the oven for 18 minutes.
Now let’s make the apple filling!
Step 5: While the base cooks, peel, core and roughly chop the apples. Cook in a saucepan with the brown sugar and 50ml water for 10 mins until soft.
Time to make the crumble topping:
Step 6: In a mixing bowl rub together the flour, butter and sugar between your thumb and finger pads until it forms a fine breadcrumb texture.
Step 7: Remove the flapjack from the oven. Let it cool slightly, and reshape the flapjack into a pie crust if needed.
Step 8: Turn the oven up to Gas Mark 6/200C/180C Fan. Pour off most of the apple liquid, keeping about 1 tbsp. Put that and the apples onto the flapjack and cover with the crumble topping.
Step 9: Bake for a further 25 minutes until golden brown on top.
Serve warm with custard or vanilla ice cream.