Apple Crumble

         What better on a cold winter evening than a hot crumble for pudding? We enjoyed making    

         this one at gardening club using Jojo Tulloh's lovely recipe from her book The Modern Peasant

       

         You can use this recipe as a basic formula for crumbles from rhubarb in the early part of the        

         year to sour plum and peach in late summer. We used cooking apples for our crumble.  

for the topping

200g flour

100g butter – cut into cubes

150g unrefined granulated sugar

1 tsp cinnamon (optional)

for the filling
2 cooking apples
2 strips of thinly pared lemon peel
4 tbsp sugar
100ml water or apple juice 

         
          Preheat the oven to 180C/gas mark 4. 

Using your finger tips work the butter into the dry ingredients until it resembles coarse sand. Set aside. 

Peel and slice the apple thinly...

...mix with the  sugar and cinnamon in an ovenproof pie dish. Arrange the lemon peel in the centre. Add the liquid.

         Scatter the crumble mixture over the top, smooth it down with a knife but don’t pack it down.

         Bake for 30 to 40 minutes until the juice is bubbling and breaking through the crust.