Apple Crumble

 

Ingredients

3 large Bramley cooking apples
3 tbsp golden caster sugar

for the crumble
150g plain flour
100g golden caster sugar
100g butter (cold - in the fridge)
pinch of salt

for the topping 
1 tbsp golden caster sugar

Method

Heat the oven to 190C

Peel, core and slice the apples. (about 1cm thick). Place them in a bowl of water with a drop of lemon to avoid them turning brown.

Once you have finish, drain the apples. Pat them dry then place back in a dry bowl, and mix the apples with 3 tbsp of golden caster sugar. 

Put the plain flour and 100g of golden caster sugar in a bowl with a pinch of salt.

Slice up the cold butter and place into the flour. Rub it in with your fingertips until the butter has been worked into the flour mix and looks like breadcrumbs. 

Give the bowl a shake to find any clumps that need more attention.

Place the sweetened apple in a 5cm deep oven dish, like a lasagne dish. Flatten down  the apples to pack them as tight as possibly. Then pour over the crumbs, into the middle of the dish, using a fork to evenly distribute it over the apples. 

Press the crumbs down a little with the back of a fork, to pack the crumble down, then gently scrape over the crumble with the fork to lift a few crumbs to help the topping to brown. 

Finally sprinkle a tablespoon of  sugar.

Pre-heat the oven to 190C.

Place the dish on a baking tray and put in the preheated oven for 40 minutes, or until the top is golden. 

Leave to cool for 10 minutes before serving with custard.