Apple Crumble

Pre-heat the oven to gas mark 4, 350°F (180°C). A 3 pint (1.75 litre) pie-dish or a 9-10 inch (23-25 cm) shallow gratin dish. Place the sliced apples, raisins, sugar and spices in a saucepan, sprinkle with the water, then cook gently until the apples are soft and fluffy. Spoon the mixture into the pie-dish and sprinkle with any of the crumble toppings above. Use a fork to even it out, but don't press it down at all. Cook for 30-40 minutes until the topping is tinged with brown. Carmelise flaked almonds with 3 teaspoons sugar and 2 teaspoons butter and add to top of crumble 5 mins before finishing in the oven ----------------CRUMBLE-----‐----------- Pre-heat the oven to gas mark 4, 350°F (180°C). Place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all lookscrumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now sprinkle the crumble mixture all over the fruit in a pie-dish or shallow gratin dish, spreading it out with a fork. Place the crumble on a high shelf in the oven and bake it for 30-40 minutes or until the top is tinged with brown. VARIATIONS ON THE CRUMBLE TOPPING (1) Instead of all flour use 4 oz (110 g) wholewheat flour and 4 oz (110 g) jumbo or porridge oats. (2) Instead of all flour, use 4 oz (110 g) wholewheat flour and 4 oz (110 g) unsweetened muesli. (3) For a nut crumble topping, use 6 oz (175 g) wholewheat flour and 3 oz (75 g) chopped nuts. You will need to use only 3 oz (75 g) of soft brown sugar with the 3 oz (75 g) of butter. SPICED APPLE AND RAISIN CRUMBLE

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