Lingfield Apple Crumble Recipe
Apple Season Has Arrived!
From orchard to table - and with zero food miles.
Our cooking apples have been lovingly grown right here in the prep school orchard, picked by us and pressed into delicious fresh apple juice. What a brilliant way to enjoy what we grow and keep food local!
But apple juice is just the beginning…
🍎 Crumble or pie
🍏 Homemade apple sauce
🥞 Apple pancakes
🧁 Apple muffins or cake
🥣 Stewed apples for breakfast
🍎 Chutney or jelly
🥪 Apple slices with cheese or nut butter
🍏 And, of course… apple-based snacks
There are so many ways to turn a bumper apple harvest into something delicious — and using what we grow helps reduce waste and makes every bite taste even better.
So, foodies… what’s YOUR favourite apple recipe?
Our favourite in the F&N department is apple crumble...here is the recipe.
We would love to see your finished crumble! So have a go and send a photo to banksj@lingfieldcollege.co.uk.
What are you serving it with: cream, custard or ice cream?
Apple Crumble Recipe
Ingredients:
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Topping 80g plain flour 40g butter/margarine 40g brown sugar 1 tbsp of oats Dust of cinnamon |
Filling 2 apples 1 tbsp sugar Cinnamon(optional) Raisins (optional)
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Method
Peel, core and chop the apples into 2cm chunks using the bridge and claw techniques.
Add the apples to a small saucepan.
Add the sugar, spice and a tablespoon of water.
Put on the hob and turn it to a medium-high heat.
Allow to heat up, stirring occasionally, turn down if needed.
Cook for about 6 minutes. Pour into an oven-proof container, set aside, ready for your topping.
Measure your plain flour and butter/margarine into a large bowl. Using a butter knife cut the fat into small chunks.
Using your fingertips, rub the fat into the flour until it resembles breadcrumbs.
Add the sugar and oats and stir in with a spoon.
Top your apple filling with your crumble topping. Do not push it down just spread evenly to cover all apples.
Cook at 180C for about 25 minutes until piping hot and golden.
Sustainability at Lingfield College
Across Lingfield College, we are committed to reducing waste by following the principles of Reduce, Reuse and Recycle.
In our gardens and growing spaces, we have successfully cultivated a variety of produce, including onions, leafy greens, tomatoes and apples. In the dining room, food waste is carefully separated and responsibly disposed of, helping to minimise our environmental impact.
Within the Food and Nutrition Department, all fruit and vegetable peelings are composted and returned to the soil wherever possible. Students also learn valuable food sustainability skills, such as making their own butter and finding creative ways to use leftovers, reducing food waste and making the most of every ingredient.
Through these everyday actions, we encourage our school community to make environmentally responsible choices and contribute towards a more sustainable future.
