Apple crumble with a splash of spiced rum
There's something quintessentially British about a Sunday lunch with apple crumble and custard.
It's the perfect accompaniment to a traditional roast dinner and the ultimate autumn comfort food.
This recipe has a little bit of a twist.
Anyone who's ever visited this site before will know that I'm a big fan of adding a glug of alcohol to a recipe.
And this one features a shot of spiced rum.
It combines well with the brown sugar and stewed apple chunks to create a rich, sticky sauce to complement a crispy crumble topping.
And the buttery topping is given a bit of extra bite with a scattering of granola.
This is a really simple dessert to make.
Sure, there's no way to make this look terribly fancy on the plate if you're entertaining.
But it's a real crowd pleaser.
Serve it warm with a dollop of vanilla custard or a couple of scoops of vanilla ice cream.
How to make it...
FOR THE TOPPING
300g plain flour
175g soft brown sugar
200g butter, at room temperature
Preheat the oven to 180C/160C fan/gas mark 4.
To make the topping, sift your flour into a mixing bowl.
Add the brown sugar to the bowl.
Cube the butter and add it to the flour and sugar.
Using your hands, rub the flour, sugar and butter between the tips of your fingers to combine. Keep going until you're left with a mixture that resembles chunky breadcrumbs.
Add the granola to the topping and toss to ensure it's evenly mixed in.
Set the topping aside.
To make the filling, roughly chop or slice the apples into small chunks and place evenly in a shallow crumble or casserole dish (TIP: toss the apples in a squirt of lemon juice to stop them going brown).
Sprinkle the sugar, flour and cinnamon over the apples.
Pour the brandy onto the apples and, using your hands, toss the apples so that they're evenly coated in the wet and dry filling ingredients.
Scatter the topping evenly over the filling.
Place your crumble in the centre of your preheated oven and cook for around 35-40 minutes or until the topping is golden brown.
Serve warm with custard or ice cream.
FOR THE FILLING
7-8 small cooking apples, peeled and cored
80g soft brown sugar
2 tbsp plain flour
A pinch of cinnamon
5cl spiced dark rum