400g of bramley apples
300g of plain flour
50g of brown sugar (for the crumble topping)
10g of muscovado brown sugar (for the crumble topping)
100g of brown sugar (for adding to the apples)
200g of unsalted butter
20g of brown sugar (for sprinkling onto the top of the crumble mixture at the end prior to cooking)
a sprinkling of ground/grated cinnamon to taste
a pinch of salt
a small amount of unsalted butter for greasing your oven-proof dish
Step 1 – Peel and core the bramley apples and cut into chunks approximately 3/4cm in size.
Step 2 – Place the bramley apple chunks into a saucepan with brown sugar and cook on a gas/electric hob on a low heat until the apple chunks have cooked and are a gooey yet chunky texture. You may wish to add more brown sugar to taste as bramley apples are quite sharp. It is worth keeping an eye on the cooking of the apples to make sure that they do not burn. You may need to add a little water, approximately a third of a cup to help with this.
Step 3 – Cut the unsalted butter into cubes and mix this with the plain flour, using a few cubes of butter at a time. Continue doing this until the mixture has a crumb-like texture.
Step 4 – Add the salt, cinnamon, brown and muscovado sugar to the crumble mixture and mix. The muscovado sugar will add a rich toffee-like taste.
Step 5 – Grease the ovenproof dish with a small amount of unsalted butter and pour the cooked bramley apple mixture into the bottom of the dish.
Step 6 – Sprinkle the crumble mixture evenly on top of the bramley apple mixture. Add a sprinkling of the extra brown sugar onto the top of the crumble mixture as this will give a nice crunchy texture to the crumble topping.
Step 7 – Preheat the oven to 180C/350F/Gas 4.
Step 8 – Place the dish into the oven and bake for approximately 30 minutes, or until the crumble topping is cooked and a golden brown colour.
This recipe is tasty served with cream, custard, or vanilla ice-cream.