Gordon's apple crumble recipe

By Gordon Ramsay from F Word

Perfect pommes are great in a pudding as Gordon demonstrates with his moreish apple crumble recipe on the F Word

Serves 6

Ingredients

For the apple filling

75g caster sugar
1kg Braeburn apples, peeled, cored and cut into chunks (2cm size)
2 vanilla pods, seeds scrapped out
30g crystallized ginger, finely chopped
1 orange, zest
100g sultanas
100g dried cranberries
4 star anise
A few tbsp of water to loosen

For the crumble topping

100g plain flour
Pinch of salt
50g butter, chilled and cut into small cubes
50g blanched hazelnuts, toasted and crushed
40g porridge oats
70g light muscovado sugar
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 orange, zested

To serve

Vanilla ice cream to serve

METHOD

How to make Gordon's apple crumble

1. Preheat the oven to 180°C.

2. Heat a sauté pan until hot. Add the caster sugar and melt to form a light caramel. Add the chopped apples and vanilla seeds, and heat for 2-3 minutes tossing frequently. Stir in the crystallized ginger, orange zest and continue to cook for a further 4-5 minutes to soften, adding a few tablespoons of water if the mixture becomes dry.

3. Stir in the sultanas, dried cranberries and star anise to the apple mixture and continue to cook for a further 5-6 minutes, tossing frequently until the pieces feel just tender when pierced with the tip of a knife. It may be necessary to add a splash of water to loosen throughout cooking. Remove from the heat and cool slightly while you make the topping. Remove the star anise and discard.

4. Place the flour, salt and butter in a bowl and using your fingertips work together until a breadcrumb texture has been achieved. Lightly crush the hazelnuts in a large bowl using the end of a rolling pin. Add the porridge oats, sugar, cinnamon, nutmeg, orange zest and crushed hazelnuts and mix until fully incorporated.

5. Layer the fruit into the bottom of your baking dish, scatter the crumble topping over the fruit. Bake for 20-25 minutes until the topping is nicely browned. Serve with a scoop of vanilla ice-cream.