We received a pack of apples, nutmeg and cinnamon to prepare an apple crumble showcasing these apples.
The apples are slightly smaller than Bramleys and much more regularly shaped. To me they resembled an oversized, darker-skinned Granny Smith.
I usually throw lots of different fruit into a crumble, basically anything that is starting to go past it's best in the fruit bowl but, this time, I decided to keep it simple and make it with just apples.
3 Lord Derby apples,peeled, cored and chopped into bite-sized chunks
2 teaspoons of cinammon
1 teaspoon of nutmeg
100g of Demerara sugar
150g plain flour
1 teaspoon of cinammon
100g of soft brown sugar
50g porridge oats
175g unsalted butter, cut into small cubes
Mix the Demerara sugar with the cinammon and nutneg. Place half of the apples into a baking dish and sprinkle half of the mixture over them. Add the rest of the apples then top with the rest of the mixture.
For the crumble, place the flour, cinammon, sugar and oats in a bowl and mix well. Rub the butter through the mixture with your fingertips until you achieve a texture like breadcrumbs. Cover the apples with the crumble topping.
Preheat the oven to 180 degrees Centigrade and bake for 35 minutes. If the topping isn't golden brown then cook for a little longer, checking regularly. Don't let the topping burn though.
Serve with custard, cream, ice cream or, if you are Red Rose Daddy, evaporated milk.
I made the crumble for our fireworks party and, once it was ready it was attacked so quickly that I didn't manage to get a photo of the whole crumble.
We agreed that you could definitely taste a difference between the Lord Derby apples and Bramleys. The apples tasted a little sharper and also held their form better. Usually I find that Bramley apples cook down into a 'mush' but these didn't, you can clearly see the shape of the pieces in the dish above.
We really enjoyed the apples and our crumble, it was the perfect accompaniment to Bonfire Night.
We received the apples and spices for the crumble free of charge but the recipe and the opinions contained within are all my own.