A delicious dessert any time of year!
Serves 4-5 people
For the stewed apple
400g Bramley apples, peeled, cored and sliced
400g Cox apples, peeled, cored and sliced
(or other eating apple)
1 tsp cinnamon
2 tbsp water
For the crumble topping
150g plain flour
1/2 tsp baking powder
150g unsalted butter, cold
90g Demerara sugar
Place the sliced apples, sugar and spices into a saucepan and sprinkle with the water. Put a lid on the saucepan over a medium heat and cook until soft and fluffy.
While the apples are cooking make the crumble topping.
Put the flour and baking powder into a bowl with the butter. Chop the butter into cubes. Then rub the butter into the flour using your fingers until it looks like course sand. Then stir in the sugar.
When the apples are stewed remove the 2 cloves. (You really don't want to accidentally bite into one!) Put the apple into an oven proof dish and spoon the crumble mixture over the top.
Cook in the oven for 30-40 minutes at 180 degrees C, until golden brown.
(The crumble mixture freezes really well, if you want to make extra and keep for another day.)