Apple Crumble A childhood favourite
Ingredients: For the Filling: o 1 lb apples (best with firm-fleshed apples) o 2 tbsp caster sugar For the Topping:   o 4 oz cold butter o 4 oz caster sugar o 6 oz all purpose flour      add flavour with ground cinnamon or nutmeg if desired
Americans might call it a cobbler
Directions: 1. Preheat the oven to 375º F 2. Start by preparing the apples; peel, core and chop the peeled apples into chunky pieces, don't cut the apples too small or they will simply disintegrate. Place the apples in to a shallow baking dish, approx 23 x 18 cm/ 9 x 7 inches. 3. In a large baking bowl, place the flour and sugar. Cut the butter into small pieces and add to the bowl. 4. Rub the butter in to the flour and sugar until you have a very coarse mixture. Don't worry too much about getting the mixture really even, it is actually quite a rustic dish and works well with an uneven texture. You can also make the crumble mixture in a food processor. Place all the topping ingredients into the processor and process on pulse until you get a coarse mixture. 5. Sprinkle a good layer of crumble topping over the apples, try to work on a depth half that of the apples, too thick and the middle won't cook. 6. Place in to the preheated oven and bake until golden and you can just see the apples bubbling through from underneath ( about 30 minutes). 7. Remove from the oven and leave to stand for 5 minutes before serving. Serve with custard or vanilla ice cream. There are several easy variations on the classic apple crumble if you wish to ring the changes. Add a few raisins or sultanas to your apples in the baking dish. Change the flour to a whole wheat to create a darker crumble topping. Change the sugar to soft brown for a more caramel-type flavour to the topping and the apples.