Bramley apple crumble
The ultimate British family favourite. Sharp and tangy seasonal Bramley apples in a little white wine and sugar, topped with a crisp oaty crumble, perfect with creamy custard or a dollop of clotted cream.
- 1kg/2lb 4oz cooking apples, roughly chopped
- 100g/4oz caster sugar
- 75ml/3fl oz white cooking wine
- 1 lemon, juice and zest
- 150g/6oz plain flour
- 75g/3oz oats
- 100g/4oz butter
- 50g/2oz caster sugar
- 20g/1oz demerara sugar
- Pre-heat the oven to 180C, 160C fan, gas mark 4.
- Place the apples in a medium sized (20cm) casserole dish, tip in the sugar, white wine, lemon zest and juice and use a spoon to stir the apples well. Spread them evenly in the dish, cover tightly with foil, then place in the oven for 15 minutes or until softening.
- Remove from the oven and remove the foil from the casserole dish and leave the apples to cool slightly.
- Place the flour, butter, sugar and oats in a large bowl. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs.
- Sprinkle the crumble mix evenly over the top of the apples.
- Top with the demerara sugar and place in the oven for around 15-20 minutes or until the crumble is golden and crispy on top and the apples are soft.
- Serve with custard or cream.