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CHICKEN LIVER PÂTÉ WITH CARMELISED ONIONS
- 10 servs
Crumble has to be one of the easiest desserts to prepare and it is extremely easy to adapt, using whatever fruit is in season. You can vary the ingredients for the crumble mix itself, I sometimes use wholemeal flour and nuts, though I’m a complete stickler for using jumbo oats as they really give the dessert a crunchy, nutty texture. Cream, custard or ice-cream to serve is simply essential!
Step by Step
(tick the boxes as you go)
- 1 Preheat the oven to 190°C/375°F/Gas Mark 5. Place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
- 2 In a large baking tin, toss the apples with the flour, sugar and lemon juice until combined. Add the crumble mix on top of the filling and spread over the top until everything is evenly covered.
- 3 Bake in the oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. Serve in generous portions with a drizzle of fresh cream.
Nutritional facts
(Per serving)
- Calories 350
- Total Fat 7 g
- — Saturated Fat 3 g
- Sodium 670 mg
- Total Carbohydrate 51 g
- Dietary Fiber 6 g
- Protein 24 g
Ingredients
For the crumble:
- 150g plain flour
- 150g jumbo oat flakes
- 175g light brown Sugar
- 200g cold butter, cut into pieces
- Single Cream, to serve
For the filling:
- 600g apple, cut into chunks
- 1 tbsp plain flour
- 60g brown sugar
- Juice of 1/2 lemon
You’ll need
- Large mixing bowl
- Baking tin
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