Apple crumble really is a national treasure, and the very best combine the jammy flesh of cookers with nibs of eaters. You could also ring the changes in this apple and blueberry crumble with ground hazelnuts instead of almonds.
800g bramley and eating apples (approx 400g each), peeled, quartered, cored and sliced
75g golden caster sugar
150g plain flour
150g ground almonds
150g golden caster sugar
150g unsalted butter, chilled and diced
finely grated zest of 1 lemon
vanilla custard, to serve (see below)
1. Preheat the oven to 200C/180C fan/gas 6. Toss the apples with the golden caster sugar, then gently mix in 300g of the blueberries. Transfer the mixture to a shallow 2-litre baking dish (e.g., a 30cm oval gratin dish).
2. Whiz all the ingredients for the crumble in a food processor, until the fine crumbs are just starting to cling together – you want a few biscuity nibs in there.
3. Evenly scatter the crumble over the fruit, then the remaining 75g of the blueberries and bake for 30-45 minutes until lightly golden and the fruit is bubbling at the edges. Serve the crumble hot 15-20 minutes out of the oven, or at room temperature.
Extra creamy vanilla custard
Serve with the apple and blueberry crumble. Heaven!
150ml whipping cream
1 tsp vanilla bean paste
1. Whisk the whipping cream to soft fluffy peaks in a medium bowl using an electric whisk.
2. Blend the vanilla bean paste with the custard in another medium bowl, then fold in the cream. Cover the mixture and chill for up to a day.
Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.