The Bramley cooking apples are now ripe in the Old Orchard area of Struan Farm, so I need to get ready to crumble! Making apple crumble for the freezer that is. Apple crumble is easy to make and good to have on hand in winter for dessert.
I buy aluminium roasting/baking containers for this purpose, but it's basically yet another Karen improvisation. Apples are peeled and cut, put into the buttered containers, tossed with some sugar and mixed spice and dotted with a wee bit of butter. For the topping I use Annabel Langbein's crumble topping from The Free Range Cook. The recipe makes a reasonable quantity and can be frozen for later use too (find the crumble recipe in this link here). I bake the crumbles at about 180C until they start to bubble and the top is golden brown (around 35-45 minutes). Once cool I cover the containers with foil, label and freeze.
I've picked all the apples on the Bramley that I could reach, now to return with my telescoping picker to finish the job.
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