Bramley Apple and Raspberry Crumble
Peel the apples and dice into even thumb sized pieces discarding the core.
In a sauce add 20g of the butter, 50g of the sugar and the apples, bring to a simmer and leave to cook until the water evaporates, and the apples start to soften.
Add in the raspberries and simmer for a further 2 minutes. Remove from the heat and leave to cool.
In a food processor add the flour and the remaining sugar and butter and blend to a fine crumb.
Pour the crumble topping into a bowl and gently stir through the rolled oats.
Either in a small roasting dish or individual ramekins, spoon in the compote until 3cm from the ridge, then sprinkle over the crumble and bake in the oven for approximately 20 - 40mins until golden brown.
Once the crumble has baked remove from the oven and leave to stand for a couple of minutes.
Serve with a healthy helping of Cornish clotted cream for vanilla ice cream.
Prep time: 25 minutes
Cook time: 1 hour
350g Bramley apple
100g Plain flour
70g Unsalted butter
75g Caster sugar
20g Jumbo rolled oats