Apple Crumble and Ice Cream

A mixture of apples works better than using just one variety. For this recipe use a couple of firm tart apples such as Granny Smith along with some softer sweeter apples such as Braeburn, Pink Lady or Bramley.

The firmer varieties help the crumble keep some lovely pieces of apple with a little bite, while the softer apples break down and create that rich, jammy filling. The tartness is also important because it balances the brown sugar, buttery crumble and sweet vanilla ice cream.

You can use whatever varieties you have available but try to avoid using only very soft or very sweet apples as the filling can become mushy and overly sweet. After making many batches this is one tip that helped us improve the overall taste and texture.

No you don't need to cook the apples first for this recipe.

The fruit goes into the ramekins raw and cooks underneath the crumble topping. Because they're are cut into fairly small even pieces and the dessert is divided between individual ramekins, they have plenty of time to become tender while the crumble turns golden and crispy.

Skipping this step also makes the recipe much easier because there is no separate pan of apple filling to prepare.

The important thing is to cut your fruit into roughly 1.5 cm pieces and check them before serving. If the topping is already beautifully golden but the apples still feel firm, loosely cover the ramekins with foil and give them another 5 to 10 minutes in the oven.

The biggest things are cold butter, a loose mixture and enough time in the oven for the topping to become properly golden.

Use butter straight from the fridge and rub it into the flour, oats, sugar and salt until you have a mixture containing both small crumbs and larger clumps. Don't keep working it until it becomes a smooth paste. Those larger clumps are what give you the crunchy, buttery pieces that make a good crumble so enjoyable.

The oats also add texture but keeping them below half of the dry crumble mixture means you still get a proper buttery topping rather than something that tastes like granola.

Finally, bake until the topping is genuinely golden brown rather than taking it out while it is still pale. Keep the ramekins uncovered after baking so trapped steam does not soften the topping.

The key is controlling the juice released by the apples.

This recipe uses a small amount of cornflour, also called cornstarch in the mixture. As the fruit release it's natural juices in the oven the cornflour thickens them into a glossy sauce instead of leaving you with a puddle of thin liquid.

Using a mixture of apples also helps because different varieties release different amounts of moisture. Cut the apples into even pieces, measure the cornflour accurately and make sure the filling is bubbling before taking the crumble out of the oven.

Don't worry if the filling looks a little loose immediately after baking. Let the ramekins sit for about 5 minutes before adding the ice cream. The hot apple juices will thicken slightly as they settle.

Look for 3 things rather than relying only on just the cooking time.

The topping should be a deep golden brown, you should see the apple juices bubbling around the edges and a small knife pushed through the topping into the centre should slide easily into the apples.

The apples are the best test. Different varieties with different sized pieces and even different ramekins can change the cooking time slightly so don't worry if yours needs a few extra minutes.

If the top is already brown but the apples are still firm, loosely cover the ramekins with foil and continue baking. This protects the topping from getting too dark while the apples finish cooking.

Once they are done, give them about 5 minutes to rest. They should still be very hot when you add the vanilla ice cream.

Yes but for the crunchiest topping it's better to prepare the components separately if you're making it well in advance.

You can make the crumble topping a couple of days ahead and keep it covered in the fridge. When you're ready to make dessert just prepare the apples, add the cold crumble topping and bake as normal.

If you want to assemble the ramekins earlier on the same day you can cover them and refrigerate them before baking. Because the apples and ramekins will be cold just allow a little extra cooking time and make sure the filling is bubbling and the apples are tender before serving.

Try not to assemble the uncooked crumble too far in advance and leave it sitting for many hours. The fruit juices can gradually work their way into the topping and make it less crisp.

For leftovers allow the dessert to cool before covering and refrigerating. When reheating, an oven is preferable to a microwave if you want to bring some of the crispness back to the topping.