It’s taken me a long time to find a perfect crumble recipe. In the past when I have made one I’ve called my mum to ask her for the hundredth time for her classic family recipe but a year or so ago I decided I should probably find my own. Google was my friend and I found a great recipe which incorporated oats for added texture that I could adapt. We’ve had a glut of apples off the trees in the orchard this season so I’ve been making a lot of apples crumbles (in fact the freezer is now full of ready to bake crumbles for when we’re feeling lazy). There’s always a debate over whether you should have even fruit to topping or more topping than fruit, as it’s such an individual preference I’m not including weights for the fruit part. For my apple crumble I keep it really simple with sliced apples, granulated sugar and cinnamon. Here’s the recipe for the topping:
140g plain flour
140g butter or hard marg
85g soft brown sugar
I whizz the flour and marg together in the food processor until it resembles bread crumbs. Then I quickly whizz in the sugar. Then stir in the oats by hand so they keep their size. Tip onto your fruit so it’s even then pop in the oven, usually around 180c for 25 mins (or until you think it’s done!)
Just thought I would do a quick blog post to share this brownie recipe with you all. It’s such an easy and foolproof recipe, and they always taste delicious.
I made them twice last week to take to friends for dinner and they always go down a storm. Great as a dessert, warm with ice cream or just on their own with a nice cuppa. I also tend to make them for friends when they need a little cheering up, they’re a great pick me up ; )
Enough of my rambling I hear you cry, just give us the recipe. Here you go, it’s adapted from a Nigella Lawson recipe (from her How to be a Domestic Goddess book).
First up, grease and line a baking tin. I always use a square 22cm (approx) one, unless I’m making a double batch. Preheat the oven to about 180c (I usually have my oven about 160-170 as I swear it’s hotter than it says)
7.5 oz soft unsalted butter (or hard baking marg works just as well)
7.5 oz dark chocolate
3 large eggs
1 tablespoon vanilla extract (don’t scrimp on the quality of this, use a good one and you only need a capful)
10 oz caster sugar
4 oz plain flour
Melt the butter and sugar together in a saucepan.
In a bowl whisk the eggs together with the sugar and vanilla.
Once the chocolate has melted, let it cool slightly then beat in the eggs and sugar mixture. Then add the flour.
Scrape into your lined tin and bake for about 20 mins or so. I usually find 22 mins is spot on but it depends on your oven. The trick is to take them out when there is still a wobble – leaving them all gooey inside.