Recipe: Apple Crumble by The Coach Makers Arms
With over 140 years of serving locally-sourced, carefully-crafted, and expertly-delivered dishes to the community, unique gastro pub The Coach Makers Arms are sharing the recipes for some of their most popular dishes on the menu – recreated for your consumption by head chef Leigh Hartnett. An adaptation on their Bramley apple pie, here’s their easy apple crumble recipe for you to try at home.
– 500g Braeburn apples, cored, peeled and thinly sliced
– 100g caster sugar
– 1 tsp ground cinnamon
– 20g brandy
– 100g plain flour
– 50g ground almonds
– 75g coconut oil
– 100g light brown sugar
– 150g milk
– 150g whipping cream
– 60g caster sugar
– 3 egg yolks
– 15g fresh ginger
- For the apple compote, combine the apples, cinnamon and brandy in a saucepan. Cover with a lid or a circle of greaseproof paper, and cook on a low heat, stirring often, until apples are tender & most of the liquid has evaporated.
- Next, for the coconut crumble, melt the coconut oil & rub into the dry ingredients. Bake in a greased baking dish 160c for 15 minutes, breaking up with a fork halfway through cooking. Crumble should be lightly browned. Place the apple compote into an ovenproof dish approx. 20cm diameter. Top with the crumble mix.
- Finish by making the ginger custard, by grating the ginger into the milk and cream. Heat until almost boiling then remove from the stove and leave to infuse for 20 mins.
- Whisk yolks with the sugar, pour the cream mixture over the yolks and return mixture to a clean saucepan. Heat on a very low heat until thickened but not boiling, stirring often. Strain the mixture and chill quickly.
- Combine all ingredients together, and enjoy your homemade apple crumble.
The Coach Makers Arms is now open – head to their website to make a booking.