Who could have imagined that the origins of the divine apple crumble go back to humble times? It became particularly popular in Britain during and after the Second World War, when rationing made traditional pie shells too greedy for ingredients.
TRADITIONAL METHOD
Traditional preparation
1. If you are using sultanas, soak them in the rum.
2. Preheat the oven to 180°C.
3. Peel, core and quarter the apples. Brown them in a pan with the brown sugar, cinnamon and butter. They should be golden but still firm.
4. Drain the grapes and add them to the apples. Pour into a gratin dish.
5. For the crumble: mix the flour, salt and sugar. Add the cold butter in pieces and work with your fingertips until you obtain a sandy texture.
(Or use a food processor, briefly, without blending too much).
6. Spread the crumble over the apples. Even out with a fork. Sprinkle with rolled oats if using.
7. Bake for 25 to 30 minutes, until the top is golden brown.
8. Serve warm with vanilla ice cream, whipped cream or custard.
THERMOMIX® METHOD
Thermomix variant
1. If you are using sultanas, soak them in the rum.
2. Preheat the oven to 180°C.
3. Place the apples, brown sugar, butter and cinnamon in the bowl. Chop for 2 seconds on speed 4. Cook for 2 mins / 80°C / reverse / speed 1. Drain the raisins and add them. Pour into a gratin dish.
4. Put the flour, sugar, salt and cold butter into the bowl. Blend for 10 seconds on speed 6.
5. Spread over the apples. Sprinkle with rolled oats if desired.
6. Place in the oven for 25 to 30 minutes. Serve hot.
