I used a basic crumble recipe from Hugh Fearnley-Whittingstall, and put my own twist on it. I just can't cook apples without Cinnamon, and my mu always put sultanas in her apple desserts.
So here it is:
Ingredients
180g plain flour
120g unsalted butter, chilled and cut into cubes
80g caster sugar
80g brown sugar
1kg Bramley apples
Zest of ½ lemon
1 tbsp fresh lemon juice
1-2 tbsp water
Handful of sultanas
Teaspoon ground cinnamon
Method
Put the flour and butter in a bowl and rub together with your fingertips until it resembles coarse breadcrumbs (or pulse it in a food processor). Tip in 40g each of caster and brown sugar and mix. Refrigerate while you assemble the rest. Preheat the oven to 180C/350F/gas mark 4.
Peel and core the apples, and cut the flesh into large chunks. Toss the apples with the lemon zest and juice, the remaining sugar and the water. Tip into a shallow, ovenproof dish.
Scatter the topping over the apples, squishing some of it into small chunks as you go, then bake for about 40 minutes, until golden. Serve with whipped cream, custard or ice-cream.
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