Apple Crumble

Ingredients -

300g White Flour
Pinch of Salt
200g Butter
Dash of Cinnamon
175g Brown Sugar

4 - 6 Bramley Apples (6-8 normal - Bramleys are large English cooking apples)
Brown Sugar (As much as you think is needed - Taste it!)
Cinnamon (Same as before!)

Weighing the sugar - we only had rather dark brown sugar, is best to use slightly lighter

Next, peel all of your apples, and then slice them up into smallish chunks, making sure to take out the core as you do so. Then wish a splash of water in a saucepan, gently boil / simmer the apples, bit of sugar and cinammon until it turns gooey (I like having a few small lumps of apple left in the apple mix, but its up to your preference here)

Sugar and Apples ready to be heated

Whilst this is happening, you can start to work on the crumble. Put the flour, sugar, dash of salt and cinnamon into a large bowl and mix. Then add your butter in cubes (room tempurature, not melted) in, and mix together with your fingers until all the butter has gone, and you're left with a crumbly mixture.

Crumbling together the dry ingredients

After this is done, hopefully your apples have all gooed up, if not don't worry and just wait till they have! After they have, put your apple mixture into a deep, large dish (similar to one shown below) and spread it so it's fairly even in the bottom. After this, put your crumble on top of the apple, I usually take a handful at a time, but I'm sure there are many other ways of doing this. Again, make this a nice even layer over the top, you can press it down slightly if you want a crunchier crumble, I prefere to leave it as it's fallen on top, which I feel is more crumbly!

Showing how the crumble and apple are in the dish.

After you've done this, put it in the oven (with most things its best to pre heat it) at about 180 degrees celcius, and bake in there until the crumble starts to turn a darker, slightly golden brown colour.

You can serve it hot or cold, with custard, or my personal favourite of cream.