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Pork and Bramley Apple Crumble recipe
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Pork and Bramley Apple Crumble
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
A savoury twist on a classic British recipe. Tender pork steaks, melt-in-the-mouth chunks of Bramley apple and soft red onion are all cooked in a yummy cider and thyme gravy, before being topped with a parmesan crumble and baked in the oven until piping hot and delicious.
Servings: 4 people
Author: Katy English
Ingredients
For the Filling
  • 4 boneless pork steaks
  • 1 Bramley apple
  • 1/2 cup apple cider
  • 1 red onion
  • 1 clove garlic
  • 2 tbsp plain flour for the filling
  • 3 tsp dried thyme
  • 1 tbsp oil
  • salt and pepper
For the Crumble Topping
  • 80ish g butter (about a quarter of a normal pack)
  • 6 tbsp plain flour for the topping
  • 1 slice brown or seeded bread grated or rubbed into breadcrumbs
  • 60 g Parmesan cheese
Instructions

  1. Prep all your ingredients: remove the fat from the pork steaks and cut into medium-sized chunks. Slice your apple into rough pieces (don't worry about peeling it). Peel and chop your onion. Crush, peel and finely chop your garlic.

  2. Heat the oil in a deep pan. Once it's hot, add the onion and garlic, turn the heat down to medium, and stir until the onion has softened.

  3. Add your pork, season generously with salt and pepper, and keep stirring until the meat is mostly white on the outside. It should only take about 5 minutes. Then add your chopped apple to the pan and cook for another 10 minutes, until the apple has softened.

  4. Sprinkle the plain flour over the pork and apple mixture, and mix it all in until everything is coated. Then pour in your cup of cider and stir vigorously to mix the flour into the liquid. Turn the heat down and let it reduce for about 20 minutes, stirring occasionally to stop anything from sticking to the bottom of the pan.

  5. Now we'll make the topping! Put the flour and butter in a large-ish mixing bowl and use your hands to crumble them together. Add more flour if you think you need it. You should be left with a dryish crumb mix. Add the breadcrumbs and cheese, and stir until everything is combined.

  6. Turn the oven on to 180 degrees centigrade. Spoon your filling into a shallow-ish oven-proof dish. You don't want anything too deep, as you'll end up with a bad filling to crumble ratio, but if it's TOO shallow, your gravy will seep everywhere.
  7. Sprinkle your topping generously over the top of your filling (make sure you get the corners!) and pop in the oven to bake for about 20-25 minutes, or until the top is looking toasty and golden. Serve hot, with wilted greens on the side.