Apple, date & pecan crumble

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A weekend at my mum’s place in Brighton concluded today with a morning run, a yoghurt-marinated roast lamb and a final treat – a classic apple crumble. For what else would you rather eat after a Sunday roast dinner? A small reward for hurling ourselves against the gusts and gales blustering in from the sea to pound the pavements for four miles.

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This is based on my go-to crumble recipe, which is unashamedly buttery. I’ve said it before and I’ll say it again – if you’re eating dessert it may as well be as bad as it can be. Custard too (ambrosia for us!).

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The combination of apple with dates and pecans is sweet and sticky, and I reduced the amount of sugar in the crumble topping so as to not over do it. You could get away with even less if you wanted as the filling really is for sweet tooths!

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You will need:

For the filling:

5 large Braeburn apples
50g unrefined brown sugar
1 tbspn cinnamon
1 tbspn flour
6 dates, stones removed and chopped
150g pecans

For the crumble topping:

300g plain flour
100g unrefined brown sugar
200g butter, cubed and at room temperature
1 tbspn cinnamon
Punch salt

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Method:

1 – Peel, core and chop the apples into large chunks
2 – Stir the apples with the flour, cinnamon and sugar before mixing in the dates and nuts and tipping into a suitable sized baking dish
3 – Mix together the flour, sugar and salt for the crumble topping and rub the butter into this mix until fine breadcrumbs form
4 – Scatter the crumbs over the apple mix
5 – Preheat the oven to 180 degrees and bake for 45 minutes until golden and serve hot with cold custard (of course!)

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6 thoughts on “Apple, date & pecan crumble

  1. Ohhhh this is beautiful! I love crumbles. They automatically take me right back to my childhood, at grandma’s dinner table in the English winter. I hardly eat them here in Australia but when the weather cools enough I’m automatically reaching for the apple peeler! Love your addition of the date and pecans, delicious xx

      1. Sticky toffeeeeee!!! Ah! Yes! My grandmother also used to make bread and butter pudding all the time. I liked it, she added marmalade on the bread slices so I guess that made it about 110% British! xx

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