Apple and Raisin Crumble

Step 1

Preheat the oven to 180° C/ 375° F/ Gas 5

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, especially the Bramleys.

Place the apples in to a shallow baking dish, approx 23 x 18 cm/ 9 x 7 inches.

If using the cinnamon, mix with the 2 tablespoons of sugar and sprinkle over the apples, otherwise use just the sugar. Put to one side.

In a large baking bowl, place the flour and sugar. Cut the butter into small pieces and add to the bowl.

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.

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.

Place in to the preheated oven and bake until golden and you can just seen the apples bubbling through from underneath (about 30 minutes).

Remove from the oven and leave to stand for 5 minutes before serving. Serve with custard or vanilla ice cream.