- 200g plain flour, or 150g plain flour with 50g almond flour of ground
- 125g (cold) unsalted butter, or salted butter – if using, omit big pinch sea salt
- 50g granulated sugar
For the Filling:
- 3 x large Bramley apples, cored and sliced thinly
- 3 or 4 x tbs of water
- teaspoon of cinnamon
- 75g of raisins/sultanas
Takes 15 min, serves 6.
- Combined the topping ingredients in a large bowl and chop the butter into small pieces. Takes a few minutes. Continue until the mixture resembles small breadcrumbs.
- For the filling, put all the ingredients into a pan and onto a low heat on the stove. Let the apples sweat and begin to break down. After 5 minutes, stir and pour into a 3 litre dish, the one I use is 25cm x 10cm. Sprinkle the crumble topping over, and then put into a 180C oven for about 35-40 minutes to get a brown, even colour.
- Wait 10-15 minutes to cool, then serve with custard or ice cream.
The recipe is adapted from a Delia Smith for the filling, and the topping recipe adapted from Nigella Lawson. I always found that Delia’s recipe was too dry and the crunch wasn’t crunchy enough. Nigella’s has about 50% more butter in it, plus I tend to sprinkle some Demerara sugar over the top as it goes into the oven. This adds to the crunch nicely.