Apple crumble anyone?

[Frenchylove]

Please share your favourite recipes…
I see some cook the apples first and some don’t?

This one always goes down well with my lot https://www.recipetineats.com/apple-crumble/

The Hummingbird Bakery one is lovely - cross between a crumble and cake:

https://themorethanoccasionalbaker.blogspot.com/2011/10/apple-streusel-cake.html

I cook them a bit first. Soften them slightly. But not to mush.
Also use a mix of small porridge oats and flour in the crumble, and brown sugar not white. Whatever the recipe says for flour quantity, you can sub some of the flour with small rolled oats, to make same total weight. I do about 5050.

Must admit, I don’t use a recipe, but use the ‘chuck together’ method’.

Ie. Cook the apple in water, with sugar and sometimes cinnamon, but not for too long (else it’ll go mushy).

Make the crumble - rub together flour, oats, sugar, butter (and cinnamon). If it looks too dry or moist, I’ll add more of an ingredient.

Put crumble on apple and cook in oven.

Equal weights/cups of plain flour, oats and butter. Brown sugar to taste, we don't use much. Sometimes I throw in some pumpkin seeds or seed mix from Lidl..

I chop up the apples, sprinkle some cornflour and mix, add sugar and cinnamon.

For the topping- butter, oats, flour, sugar if I fancy some thing else, slithered almonds and/or desiccated coconut.

I've recently started baking the topping separately, so it becomes nutty and crunchy, then sprinkle over the cooked apple mix.

I’ved never pre-cooked the fruit in a crumble. I just chuck it in with a bit of butter, white/brown sugar (depending on the fruit) and any spices. Then use the BBC crumble recipe for ratios for the crumble topping, scaling it up or down depending on the size of the crumble.

I keep it simple. Chop the apples fairly small so they cook in the oven ( no need for a separate cook) sprinkle cinnamon and nutmeg on them .
to make the crumble , Sugar is half demarara for the crunch hand mixed with butter and flour . Ratio of 4:3:2 flour sugar butter

I haven't made it in a while but when I did, I started cooking the topping separately, I think from a Raymond Blanc recipe. It stopped the crumble topping being undercooked where it was on top of the fruit.

I might have to make one again as I really fancy a fruit crumble now.

Two things: first always include oats, second use apple pie spice (mix of cinnamon/nutmeg/allspice/ginger/cardamon).

Another one who cooks the topping on its own first - only about 10 mins - then a second blast on top of the fruit.

I also pre-cook my fruit first.

Quite honestly, it makes a very simple dessert into much more a faff. But I was sick of either the fruit or the topping (or both) being not QUITE right.

I think much depends on how you like your crumble though. I know someone who hates the fruit cooked down too much, another who likes almost a jam consistency.

I came on here to say exactly this - great recipe!