Slow Cooker Apple Crumble
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Cooking apples (See notes)
- 50 g Caster sugar
- 1 tsp Cinnamon
- 175 g Plain flour (all-purpose flour)
- 100 g Unsalted butter (Cut into cubes, straight from the fridge)
- 100 g Caster sugar
- 25 g Oats
Method
- If using fresh peel and core your apples and cut each one into 3 even-sized pieces. (If they have seeds, scoop them out with a teaspoon.)
- Put the apples into the bottom of the slow cooker and sprinkle with the sugar and cinnamon.
- In a small bowl, put the flour and butter. With clean hands 'rub' the butter in. You do this by putting both hands into the bowl and lifting up some butter cubes with some of the flour and rubbing between your finger tips, letting the mixture fall through back down into the bowl. Repeat until the mixture looks like damp, lumpy sand!
- Stir the sugar and oats into the crumble mixture and sprinkle over the apples.
- Put the lid on the slow cooker, with a clean tea towel covering the top of the slow cooker, under the lid. Cook on HIGH for 3 hours.
- After the cooking time, remove the damp tea towel and put the lid back on the slow cooker, but sit it on the cooker ajar so the moisture can escape. Cook for a further 30 minutes to allow the crumble mixture to firm up.