I have been trying to perfect the right crumble recipe for a long time. Some are shortbread like and others are similar to flapjack. Last night I did a mishmash of several recipes and actually kept notes of what I was doing, I am glad I did as this is my favourite crumble recipe to date. I would say it is of the flapjack persuasion. I have to blog this one as it is a keeper.
I used 3 apples, 2 pairs and 1/2c frozen raspberries sprinkled with a tsp white sugar and a tsp of cinnamon for the fruit base. I topped the peeled and chopped fruit with the crumble and baked for 30-40 minutes.
Best crumble topping ever - Muffinmum.com
1 c self raising flour
1/2 c oats (any kind)
1/2 c soft brown sugar
2 tsp golden syrup
Melt the butter in a large glass bowl or saucepan.
Add the other ingredients and mix well.
Place on top of prepared fruit and bake at 180 until golden.
Leave to stand for at least 10 minutes before serving.
So, a compromise cake? Mr Muffin loves his apple crumble and work loves my baking. We needed a bit of a lift at work so I promised some baking. Doing a crumble and a cake was great idea and it worked. This cake is not overly sweet, if you have a sweet tooth tip something on it or have a side of ice-cream . Carmel sauce would work well.
Our apples in New Zealand are outstanding at the moment. They are just so good. We had two bags in the fridge and so I did a mix of Braeburn and Granny Smith. This gives a bit of sweetness and a tang from the Grannies. We enjoyed this cake just after it was made but I thought it was better the next day.
Apple Crumble Cake - Muffinmum.com
120g butter melted and cooled
1/2c light brown sugar
1 1/2 Tsp cinnamon
1/2 Tsp salt
1c plain flour
1/2 c oats
1 c plain flour (or SR flour & omit baking powder & baking soda)
1 tsp baking powder
1/4 Tsp baking soda
1/4c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 Tsp salt
1/3c canola oil or substitute
1 large egg
1 tsp vanilla extract
2 -3 apples
Grease and line the base of a 8 inch (20cm) loose bottomed tin.
Heat oven to 180.
First the crumble topping, simply mix everything up until it forms crumbs. Leave somewhere safe.
For the cake –
Peel and thinly slice the apples
Mix flour, baking powder, baking soda, sugar, cinnamon, ginger and salt in a large bowl.
In a jug whisk egg and add oil, milk and vanilla. Stir until combined.
Add the wet to the dry and stir until just combined.
Place the cake mix on the base of the tin.
Layer apple slices on top.
Sprinkle crumble mix over the top and press lightly.
Bake until top is brown, around 40-45 mins
Cool in the tin and dust with icing sugar
Sorry, crumble is never going to make a good model. The lumps at the back are ice-cream and not mushrooms. Just had to clear that up. This is a nice sweet version and has a good amount of topping. I really enjoyed it, as did Mr Muffin.
I make a crumble every so often because Mr Muffin has a right old English soft spot for the pudding. He particularly likes my mum’s crumble after a good hearty roast. This doesn’t happen often as she lives in England and so I have to step up and make the crumble.
The original recipe was on BBC Good Food, one of my favourite food sites. I have scaled it down, altered it and made it easier for us cup measure users. The twist is the jam and orange juice.
Apple Crumble - Muffinmum.com
5 apples (green tart ones are very good)
2 tablespoons apricot jam
1/2 c orange juice
3/4c plain flour
1 tsp ground cinnamon
1/4c of raw sugar
50g cold butter cubed
1 tbsp golden syrup
Heat the oven 180c
Peel, core and thinly slice the apples and place in the bottom of a suitable dish.
Stir jam and orange juice into the apple.
In bowl mix oats, flour, cinnamon and sugar.
Add cubed butter and rub into dry mixture, stop when it looks like lumpy sand.
Drip golden syrup over the crumble and stir in.
Sprinkle crumble topping over the fruit.
Gently press until lightly compacted and flattened.
Bake for 20-30 minutes, make sure the apples are bubbling and the top is lightly browned.
Cool for around 10 mins.
* I put it in the oven for last 15 minutes of dinner cooking time, turn oven off and leave to finish while we eat dinner.
My kitchen was rather full of apricots so I felt the need to bake a cake using them. Mr Muffin loves a crumble so I thought a crumble cake would be just the thing. I think any stone fruit/ banana/ berry would go well, adapt the spices to suit. I really like cardamom and think it very underrated. This is a few recipes sewn together to make loveliness. I had it for lunch today with The Collective Dairy Blood(y) Orange yoghurt.
MMMmmmMMMmmmm, perfect match.
[recipe title=”Apricot and Cardamom Crumble Cake- Muffinmum.com” servings=”4-6″ time=” mix, 10 mins, cooking-20 mins” difficulty=”easy”]
Pre-heat oven 180
Grease 9×9 (22cm) square tin
1 ½ cups flour
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chopped fresh ripe apricots
2 eggs beaten
¾ cup vegetable oil
1 teaspoon vanilla
3/4 cup flour
3/4 cup brown sugar, packed
75 grams/ 1/3 cup butter
Mix dry ingredients in a bowl
Add eggs, oil and vanilla
Stir until just mixed
Add apricots, stir until just incorporated
Spread evenly into greased tin
combine 3/4 cup flour with brown sugar,
Rub in butter with fingertips until mixture is crumbly
Sprinkle evenly over cake mix
Bake for 20 minutes or until cake tester is clean
Here it is with the very lovely Collective Dairy Blood(y) Orange Yoghurt. I have to say, no I am not paid, this yoghurt is lovely. Doesn’t taste at all of cheap orange squash or orange lollies (sweets, candy). This may have been my breakfast, I did it for you, honest.
Nice crumble topping.
I made this for our tea tonight. I used pear and frozen berries, I haven’t written amounts as I think that is a personal thing. It was very nice and I am not the biggest crumble fan. Mr Muffin loves crumble.
- 140g porridge oats
- 100g plain flour
- 1 tsp ground cinnamon
- 100g butter
- 100g light muscovado sugar
- 1 tbsp golden syrup
Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.