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Thursday 22 September 2011

Sluttishly Sweet: Apple, Maple and Walnut Crumble

Unlike most people, I am quite happy to be saying goodbye to summer. Hot sunny days simply do not hold as much appeal to me as the long dark autumn nights that are just begging you to curl up on the sofa in front of a nice warm fire. This may have a lot to do with my enduring love of warming winter soups, stew and dumplings served with hot buttery mash and puddings drowning in custard.

The humble crumble is one of my very favourite puddings, it is quick and easy to make and the possibilities are, quite frankly, endless. Last year I was all about the apple and pear crumble but this year I have decided to throw some nuts into the mix. And some maple syrup, because it is one of my favourite flavours and goes so well with the apple and walnut. Feel free to experiment with the amount of cinnamon and maple syrup, depending on your personal preference.

Serve with some real proper homemade custard, a big scoop of vanilla ice cream or a nice dollop of double cream. Perfect comfort food.

Apple, Maple and Walnut Crumble
(Serves 8 good sized portions)

You will need:

For the filling
  • 1kg cooking apples
  • 1 tablespoon ground cinnamon
  • 100ml maple syrup
  • 100g walnuts, halved
For the crumble
  • 75g chilled butter, cubed
  • 175g self raising flour
  • 110g demerara sugar
  • 110g walnuts, finely chopped
  • 1 teaspoon ground cinnamon
Make it!

1. Preheat the oven to 400F/200C/GM4. Lightly grease a deep, ovenproof dish. I tend to use my trusty ol' pyrex casserole dish.

2. Peel, core and chop your apples into medium size chunks or slices. Then toss them in a bowl with the cinnamon and maple syrup, ensuring all the apple is nicely coated. Pour into your baking dish.

3. Throw all your crumble ingredients, bar the walnuts, into a bowl and rub together until they resemble fine breadcrumbs and then add the finely chopped walnuts and stir through. Alternatively throw the whole lot in a food processor, and blend together using the pulse button. If you use a food processor you can chuck your walnuts in without having to finely chop them first too.

4. Pour the crumble mix over the apples, ensure that it is evenly spread and covers the apples completely. Get right into those corners!

5. Bake for 40 - 45 minutes, your apples should be soft and your crumble golden brown. Leave to stand for 10 minutes, if you don't then you will probably burn your mouth. You have been warned.


  1. This looks delicious. I've been adding oats to my crumble topping to give it texture, but walnuts sounds much tastier.

  2. Yeah I'm not a big fan of oats in my crumble so adding nuts is great for some extra texture. I've also used almonds too

  3. Made it at the weekend - took about 10 minutes to prepare, and only slightly longer to wolf down with vanilla ice-cream and more maple syrup.


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