19
Method:
1 P
reheat the oven to 180°C / Gas Mark 4. Lightly grease a 1.2 litre
shallow oven proof dish.
2 P
lace the Workcentre Blade in the Bowl. Add the flour and
margarine, attach the Lid and Main Unit. Using the Precise Control
Trigger on speed 6, blend for 20 – 30 seconds or until the mixture
r
esembles breadcrumbs.
3 Add the caster sugar and blend for a few seconds more to
c
ombine.
4 Stir in the oats by hand so the blade does not chop them up.
Remove the topping from the bowl and place to one side while you
prepare the apples.
5 Wash the Bowl and dry. Place the Spindle and Coarse Slicing Disc
in the Bowl. Attach the Lid and Main Unit.
6 Place the apple quarters in the Feed Tube, using the Precise Control
Trigger on speed 6 and the pusher, slice the apples. This takes
approximately 30- 40 seconds.
7 Place the apple slices in the cooking dish, sprinkle with cinnamon
and sugar and add the cold water.
8 Place the topping onto the apples and level it out evenly without
compacting it. Sprinkle the demerara sugar over the crumble.
9 Bake in the centre of the oven for approximately 40-45 minutes.
Note: Any seasonal fruit may be used. Cut the fruit by hand if you
prefer chunks to slices. Add a little ground ginger to rhubarb, or use
apples with raspberries or blackberries.
Ingredients:
F
or the topping:
• 150g plain flour
• 7
5g butter or block margarine,
cut into 1cm dice
• 75g caster sugar
• 25g rolled oats
• 1
tsp demerara sugar
For the apples:
• 500g cooking apples, peeled
and cored, cut into quarters
• ½ tsp cinnamon
• 50g caster sugar
• 3 tbsp cold water
Apple Crumble
S
erves: 4
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