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Apple Crumble

Apple Crumble With Butterscotch SauceIMG_4889

As we head into the last month of Spring, we are all ready for the Summer months to get here. Whether it is for the school holidays to finally arrive, the family holidays you’ve been longing for or simply the longer evenings making days get easier. Here at The Tipperary Kitchen, we are looking forward to trying new recipes to satisfy our tastes on those Summer evenings.

A favourite recipe here at The Tipperary Kitchen is warm apple crumble with our Butterscotch sauce. This hearty, warm dessert will top off any meal. Even a nice Afternoon Tea.x

The history of the Apple Crumble originates at the time of World War II. When rationing of butter was enforced, the making of apple pies became too expensive, thus was born the ‘Crumble’. The Apple Crumble is an easy dessert to make; it is an ideal chance to get the children involved over their Easter holidays for some fun in the kitchen.


1½ lbs (675g) Bramley Seedling cooking apples

1½-2 ozs (45-50g) sugar

1-2 tbsp water


4 ozs (110g) white flour, preferably unbleached

2 ozs (50g) cold butter

2 ozs (50g) caster sugar

1 oz (25g) chopped almonds or hazelnuts (optional)

½ tsp cinnamon (optional)

2-pint (1.1L) capacity pie dish  0


Peel the apples, cut into quarters, remove the core and cut into large cubes.

Pop the apples into a pie dish. Sprinkle with sugar. Rub the butter into the flour just until the mixture resembles coarse breadcrumbs, add the sugar and cinnamon and chopped nuts if using. Sprinkle this mixture over the apple in the pie dish. Bake in a preheated moderate oven 180C/350F/regulo 4, for 30-45 minutes or until the topping is cooked and golden. Serve with whipped cream, Our Holycross Butterscotch Sauce and soft brown sugar, Enjoy!


If you haven’t the time, why not pop into our local Holycross Stores for a Freshly Baked Apple Crumble.



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