The secret ingredient that makes this apple crumble one of my best dishes
It’s honestly one of the best things I’ve cooked, and I don’t say that lightly.
This week I’ve given the mighty crumble my spin, a nod to another British icon and my son’s favourite TV show, Paddington Bear, and his penchant for marmalade sandwiches. The apples cook in marmalade, creating an aromatic orange-scented caramel that bubbles up between the buttery crumble. It’s honestly one of the best things I’ve cooked, and I don’t say that lightly. I serve this with vanilla ice cream and (you guessed it) thick double cream, because a crumble deserves nothing less.
Make sure to use traditional oats, not the quick cook oats, which in my opinion are never worth it. Bonne Maman marmalade is my favourite; it’s widely available in supermarkets.
Try also my slow-cooked pork with apples in cider recipe.
Apple and marmalade crumble
Ingredients
For the crumble
- 50g (½ cup) traditional oats
- 120g (¾ cup) wholemeal flour
- 120g (½ cup) brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt flakes
- 130g butter, melted
For the filling
- 750g (4) Granny Smith apples, peeled and cut into 1-2cm cubes
- 160g (½ cup) orange marmalade
- 50g (¼ cup) brown sugar
- 1 tablespoon corn flour
- 1 orange, zest and juice
Method
- Preheat the oven to 180C (160C fan-forced). Butter a 3L baking dish (28.5cm x 18cm x 6.5cm). For the crumble, combine the oats, flour, brown sugar, baking powder and salt in a bowl. Add melted butter and mix until clumps form. Add apple cubes into your buttered baking dish. Add marmalade, brown sugar, corn flour, zest and 1 tablespoon of the orange juice. Toss apple pieces to coat and spread into an even layer.
- Using your hands, press the crumble mixture together to create clumps of different sizes and sprinkle over the top of the apples. Aim for a variety of chunk sizes for the best texture.
- Place the dish on a baking tray to catch any overspills and put it in the oven. Bake for 45-50 minutes or until the apples are tender, the marmalade caramel is bubbling and the crumble is a deep golden brown. Let the dish sit for 20 minutes to allow the caramel to thicken. Serve warm with ice cream, cream or both. Serves 6