Bramley Apple and Raspberry Crumble

Method

The Compote
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.

The Crumble

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.

To Serve

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.

Ingredients

Prep time: 25 minutes

Cook time: 1 hour

Serves: 0

  • 150g Raspberries

  • 350g Bramley apple

  • 100g Plain flour

  • 70g Unsalted butter

  • 75g Caster sugar

  • 20g Jumbo rolled oats