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
- 150g (6oz) plain flour
- 75g (3oz) oats
- 100g (4oz) butter
- 50g (2oz) caster sugar
- 20g (1oz) demerara sugar
- 6 portions freshly made custard
- Preheat the oven to 180C.
- Place the apples in a medium sized (20cm) casserole dish, spreading them evenly. Sprinkle over the sugar and drizzle over the white wine, then cover tightly with foil and 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 over the top of the apples ensuring an even coverage.
- 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.