Sunday Cashel Apple Crumble

It’s Sunday, a day of rest…  Yea right! I’m down at Mum and Dad’s house, a place that will always be a home away from home. They live outside the town of Cashel (meaning castle or fortress) in County Tipperary. It’s home to one of Ireland’s great historical sites the Rock of Cashel.

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Towering over the town from its perch on a 200 foot high outcrop of limestone, the Rock was once the seat of the Kings of Munster. It was visited by St Patrick in 450 and Brian Boru was crowned King of Ireland here in the 10th century!

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Back to present day; with bramley apples waiting for some magic this morning (and Daddy hinting at a crumble), I decided to make a crumble!

I adapted Delia Smith’s Apple and Almond recipe….

Ingredients:
1 kg Bramley apples
25 g light brown soft sugar  
1 level teaspoon ground cinnamon
1 level teaspoon nutmeg
Splash of lemon juice

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For the crumble:  
110 g whole almonds
75 g chilled butter
175 g self-raising flour, sifted  
2 level teaspoons ground cinnamon 110 g demerara sugar

Pre-heat the oven to gas mark 6, 400°F (200°C).

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Delia’s tip on preparing the apples “I always find the best way to do this is to cut them first in quarters, then pare off the peel with a potato peeler and slice out the cores”.

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Cut chunky slices and toss them in the sugar, cinnamon and ground cloves, (I also added a splash of lemon juice to stop the apples turning brown) then place them in the baking dish and put to one side.

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Use a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be fairly finely chopped by hand or bung all the crumble ingredients into a food processor and whizz!

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Now simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.

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Bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp.

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Leave it to rest for 10-15 minutes before serving, then serve it warm with custard (Daddy says it must be custard)!!

Melissa xx

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18 thoughts on “Sunday Cashel Apple Crumble

  1. Sounds scrumptious. Baked an apricot, pear crumble yesterday with chopped walnuts and oatmeal added to the topping. My folks live in Co. Mayo and it was a staple of my childhood Sunday dinners (with custard). Here in the US it’s a big hit with my friends and family when I make it, but it’s got to be whipped cream or vanilla ice-cream. They think custard goes in donuts!

    Like

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