Where would we be without this great British favourite? In the good old days when they taught children to cook at school this was always on the menu.
There are many variations on this classic dish. Blackberries, rhubarb or sultanas are regular additions to the apples or a sprinkling of ground or chopped almonds to the crumble.
Lets face it, whatever version, fruit or crumble mixture you use, this dessert will always be a winner!
3 large Bramley apples, peeled, cored and cut into medium chunks
56 g brown sugar
1 tablespoon plain flour
1 pinch of ground cinnamon
For the crumble:
75 g chilled butter, cut into small dice
175 g self-raising flour, sifted
2 level teaspoons ground cinnamon
110 g demerara sugar
Pre-heat the oven to 200°C/Gas 6.
Mix the apples, sugar, flour and cinnamon together then turn the mixture into a medium sized oven proof dish and set aside.
Place all the ingredients for the crumble in a food processor and process until it resembles crumbs.
If you don’t have a processor, rub the butter into the sifted flour until it resembles crumbs then stir in the cinnamon and sugar.
Sprinkle the crumble mixture evenly over the apples, pressing it down quite firmly all over; the more tightly it is packed together the crisper it will be.
Bake on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
Leave it to rest for 10 minutes before serving.