Surrey Street Treats: cinnamon and apple crumble


By - Monday 3rd October, 2016


Jess Bashford welcomes the season of mellow fruitfulness with a delicious recipe using apples from Surrey Street market


I think that we can now safely say that summer’s over, so I’ve come up with a little twist on one of the most warming puddings that I could think of: apple crumble.

This recipe uses Surrey Street’s apples with cinnamon and walnuts to make it a bit more special than normal. But crumble is an easy recipe to make your own – you can toss in whatever you fancy. You could add chocolate drops or fudgey cubes to your apple, for example, or hazelnuts to your crumble topping.

The recipe: cinnamon and apple crumble

Ingredients from the market: 3 large apples (or 4 small ones).

Ingredients from the kitchen:

For the apples: knob of butter, 8 tsp golden caster sugar, 1 tsp cinnamon.

For the crumble: 85g flour, 30g butter, 50g walnuts, 50g granulated sugar, handful of oats.

This makes enough for two people.

Method:

1) Peel, core and chop your apples into chunks.

2) Pop them in a pan with a few splashes of water and a sprinkle of sugar, put them over the heat and let them soften a bit. But keep your eye on them in case they turn into mush – you just want them to slightly soften, rather than completely break down.

3) Now you can get your crumble topping ready. Use your fingers to rub together the butter and flour until it forms something like breadcrumbs, then add the sugar. Stir in your oats and break you walnuts up into the mix too.

4) Pour your apples into an ovenproof dish, add a few blobs of butter in them, sprinkle in the sugar and add the cinnamon. Mix it all through so all the apples are coated.

5) Put your crumble mix on top of the apples and pat it down so it’s spread evenly across the top with no gaps.

6) You can leave it until you’re ready to cook it, or cook it right away. Just put it in at 200 degrees for around 35 minutes (or until it’s golden-brown on top).

7) Then, once it’s cooked, all that’s left to do is eat your fruity, autumnal Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

More Posts





  • melody laFollette

    I have a couple questions..1) what is caster sugar and 2) I’m from U S and standard oven baking temperature is 350* is there a change in temperature or does it mean 200* here as well? Thank you