Phil Vickery’s apple crumble is so cheap and easy to make – and it’s the perfect pudding when the weather’s turning colder.
Using apples, lemons, ground cinnamon and porridge oats, it’s got lots of healthy ingredients – and you could even add dried fruit too if you wanted to mix things up a bit.
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- 4 large Bramley cooking apples
- 4tbsp olive oil
- Zest and juice of 1 large lemon
- 175g unrefined caster sugar
- 2 pinches of ground cinnamon
- 115g cold unsalted butter
- 225g plain flour
- 140g caster sugar
- 25g porridge oats
Preheat the oven to 200°C/gas mark 6. Peel and core the apples and cut into large chunks.
Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples. Cook for 5 mins to soften slightly.
Tip into a large baking dish roughly 20cm square.
Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs.
Tip into a bowl and stir through the sugar carefully. Spoon over the top of the stewed apples and sprinkle over the oats.
Bake in the preheated oven for 30-40 mins or until well-browned. Serve your apple crumble with custard and/or ice cream.
Top tip for making Phil Vickery’s apple crumble
"I am a coeliac (gluten free diet required) I adapted this recipe using Juvela Gluten free mix with Nairns gluten free oats and used Demarara sugar in the crumble mix along with the other ingredients required. I also used soft brown sugar to the apples instead of granulated."