Hello lovelies,
I’m a crumble all year round type of girl through and through, I absolutely stand strong on the fact you can enjoy a crumble whatever the weather.
With that being said, whilst I love myself a vibrant spring/summer crumble, a rich autumn/winter crumble really does have my heart.
Let me set the scene: It’s December, the christmas decorations are up, it’s freezing cold and raining outside, your snuggled under a blanket and your alarm goes off on the oven to which you bring out a piping hot crumble, you smother it in custard and cream and you sit, watching christmas films whilst demolishing every last bit of the crumble you dished up. You finish the night with a full stomach and a very full heart.
Yup, I know, sounds heavenly, right? Well if you need a crumble to do just that with, this Apple & Cranberry Crumble I’m sharing with you today is perfect.
Its spiced apple & cranberry filling with deliciously buttery crumble topping which I know is absolute dream to share alongside loved ones this festive season. It warms the heart, it warms the soul and is guaranteed to leave you desperate for more.
So, if this crumble has caught your attention, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Christmas
Servings: 4 Large Portions
Prep Time: 20 Minutes
Bake Time: 35-40 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Filling:
- 1kg Of Bramley Cooking Apples, Peeled, Cored & Chopped Into Chunks
- 200g Of Fresh Or Frozen Cranberries
- 2tsp Of Ground Cinnamon
- 1tsp Of Mixed Spice
- 100g Of Caster Sugar
Ingredients You Need For The Topping:
- 259g Of Plain Flour
- 200g Of Unsalted Butter, Cold & Cut Into Cubes
- 100g Of Caster Sugar
- 2tsp Of Ground Cinnamon
- 1/2tsp Of Mixed Spice
How To Make The Crumble Filling:
- Firstly, gather together your equipment and ingredients and preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Secondly, in a large bowl, mix together the 1kg of chopped bramley apples, 200g of fresh/frozen cranberries, 2tsp of ground cinnamon, 1tsp of mixed spice and 100g of caster sugar until well combined.
- Pour the filling into a large Pyrex dish and spread out evenly across the base.
- Set to one side.
How To Make The Crumble Topping:
- Next, in a large bowl, using your fingertips, rub together the 250g of plain flour and the 200g of cold and cubed unsalted butter, until you have a breadcrumb consistency.
- Stir in the 100g of caster sugar, 1tsp of ground cinnamon and 1/2tsp of mixed spice.
- Sprinkle the crumble topping in an even layer across the crumble filling.
- Place into the oven and bake for 35-40 minutes, until the fruit is bubbling at the edges and the crumble topping is golden brown.
- Finally, once baked, remove from the oven and allow to cool slightly before dishing up. Serve with some warm custard and fresh cream.
That’s your Apple & Cranberry Crumble prepared, baked and slightly cooled, ready for you to enjoy!
Notes:
- Store in an airtight container in the refrigerator for up to 5 days.
- Alternatively, you can place into an airtight container and freeze for 3-12 months. I would recommend removing from the freezer and reheat straight in the oven to maintain the texture.
- For extra crunch in the topping, sprinkle some demerara sugar over the topping before baking.
I’ll be honest, the pictures I’m sharing with you today really do not to justice to how utterly delicious this crumble was!
The bramley apples worked beautifully with the cranberries to create the most incredible flavour bomb in our mouths.
Don’t go adding this to your ‘maybe’ pile, add it to the ‘I need to bake NOW’ pile. It’s too good to miss out on.
Let me know in the comments below if you make today’s crumble and if you do, what your thoughts are on it. Are you a lover of crumbles in the winter? Do you love the combination of apples, cranberries and buttery crumble topping?
Sending you all tons of love & hugs as always,
Elle xo
