Nose-to-tail Apple Crumble

There are an abundance of apples just above our heads in our local parks and fields this time of year, and a lot of us don’t even realise it.

I spent an hour picking off apples on this chilly autumnal day, feeling my fingers start to get cold and my nose running from the cool breeze. This time of year always makes me want to go back to my childhood with a dessert that will forever remind me of that time is apple crumble.

In my opinion, crumble should always be 70% crumble, 30% apples, so today I have a recipe that reflects that. Made with spelt flour, 2 heaped tablespoons (20g) of Organised, apples picked fresh from the tree and finished with a good dollop of cream on the side. 

There is nothing more rewarding than cosying up with a slice by the fire at the end of the day.

Ingredients

• 3 Medium size apples (or enough to fill your dish)

• 125g Cold cubed butter

• 250g Spelt flour

• 100g Sugar + 1tbsp for the filling

• 1-2tsp cinnamon

• 2 heaped tablespoons (20g) of Organised

Method

1. Preheat your oven to 180 degrees celsius. Start by peeling your apples and chopping them into small cubes, around half an inch thick. Pop into your pie dish and sprinkle over 1 tsp of cinnamon and 1 tbsp of sugar, then give them a shake to cover evenly. 

2. Next in a new bowl, add your flour, 2 heaped tablespoons (20g) of Organised, remaining 100g of sugar, 1 tsp of cinnamon and your cold cubed butter. Using your hands, squeeze together the butter and dried ingredients until it makes a bread crumb texture. You can make this as fine or chunky as you like! Personally I like to keep some bigger bits of crumble in for some different variation.

3. Top your apples with the crumble and place in your preheated oven. Bake for 20-30 mins until the top starts to turn golden.