1 kilograms cooking apples
handful of sultanas, optional
2 tablespoons guar, brown or white
pinch cloves, nutmeg and cinnamon, or use mixed spice
knob of butter
1 cup flour
50 grams butter
½ cup brown sugar
1. Peel and core the apples and slice finely. Place in a saucepan with the sultanas, sugar, spices, butter and a splash of water and place over a low heat. Simmer gently for about 30 minutes until the apples are soft and fluffy. You can fluff them up with a fork.
2. Transfer the apple mixture to a 4 or 5-cup capacity pie dish.
3. Sprinkle over the topping. Bake at 180ºC for 35-40 minutes until the crumble is well cooked and golden. Serve hot with whipped cream and custard.
1. Sift the flour into a bowl and cut in the butter until the mixture looks like fine breadcrumbs. Rub in the brown sugar.
Served hot with whipped cream and custard, this dessert is always a hit in our home. I like to use Golden Delicious apples as I like their not-so-sharp flavour, but the good old Granny Smith will be just fine. The stewed apples must be hot before adding the crumble.