Happy Mother’s Day!
It’s Mother’s Day today in the UK, so have a great day, Mum. My Mum lives a few hours away so I’m spending the day at the Natural Food Show with another great Mum, Elisabeth Winkler of Real Food Lover, whose blog is named after her Mum.
I love apple crumble, it’s so comforting and just the perfect pud to make for your mum so she doesn’t need to cook today if she normally does. I’ve put a twist on a classic with star anise while keeping all the luscious softness and flavour of the apples that we all love so much.
I bought the apples for my Farmer’s Market Apple and star anise crumble at Parliament Hill Farmer’s Market, that I reviewed yesterday. Chegworth Valley is one of my favourite stalls. They’re at lots of markets in London, including the famous Borough Market at London Bridge.
Chegworth Valley apples are amazing. They overflow with flavour!
I wanted Bramley apples. These are a cooking apple that aren’t as sweet as eating apples and lose their shape as they cook. This means a combination of soft soft apple and a slight crunch of crumble in the mouth that is just divine.
Farmer’s Market Apple and star anise crumble
Serves 2 large portions or 4 smaller ones
1 cup plain flour (all purpose)
4 tablespoons butter (use vegan margarine for dairy free)
2 tablespoons soft brown sugar (use agave nectar or honey for refined sugar free)
2 Bramley apples or 3-4 eating apples
1 star anise
Preheat the oven to 180C/170C fan/Gas Mark 4/350F.
Core and slice the apples. You can peel them (I prefer to leave the skins on as it adds a nice rustic element and keeps more vitamins in). If your apples aren’t organic, then it is best to peel them.
Put into an ovenproof dish.
Add the sugar to the apples (optional if using eating apples) and tuck the star anise into the middle.
Top up with water to about an inch deep. If you are using conventional apples which tend to be very dry, then you may need more water. A good tip – if your apples don’t start to get brown quite quickly after you cut them, then use more water.
Make your crumble by rubbing the butter into the flour. I like a bit of brown sugar in my crumble so I added a tablespoon.
Tip your crumble over the apples and smooth over the top. It’s best to have left over crumble mix than over fill. You can sprinkle any left over crumble mixture over fresh fruit then brown under a grill (broil for Americans).
Bake for around 40 minutes until it is bubbling and the top is golden. Ovens vary a lot so check through the glass door. It’s ok to open the door to check with a crumble (it isn’t with cakes!).
Serve with ice cream or custard or with a chunk of unpasturised cheddar from Green’s of Glastonbury.