Traditional British Apple Crumble
By: Hayley Edwards ...
Published: Tuesday, December 8, 2009 - 11:04pm

Ingredients




Topping:
8 ounces (225 g) plain flour, sifted
4 ounces (11og) butter at room temperature, cut into small pieces
3 ounces sugar
Filling:
1 pound (500g) Apples – Bramleys are lovely but not essential
2/3 table spoons of sugar (optional if using normal apples)
Pre-heat the oven to  mark 4, 350°F (180°C).

Preparation

1 Sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips 2 Then when it looks crumbly add the sugar and mix well 3 Peel and core the apples place in a pan with 2/3 table spoons of sugar and 3 tablespoons of water and warm on a moderatly warm ring – the apple needs to be slightly purreed 4 Place the cooked apple in  an oven proof dish and sprinkle over the crumble mixture 5 Place in the oven and bake it for 40 minutes until the top is golden 6 Serve with cream or custard and a large spoon

About


You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.