Mulled spices, bramley apple, sultana and cranberry crumble
21 DECEMBER 2010
Ingredients (Serves 6)
1kg bramley apples, peeled, cored and chopped
200g brown sugar
Grated zest of 1 lemon
Grated zest and juice of 1 orange
1tsp ground cinnamon
1tsp ground cloves
1tsp ground nut-meg
For the topping
650g plain flour
100g Flaked almond
250g unsalted butter, small dice
250g caster sugar
Pinch of salt
Peel, core and cut the apples into large chunks and sweat off in a saucepan with the butter for a couple of minutes, before adding all the spices, the orange, lemon and the sugar.
Cook for 12-15 minutes until sticky. Add the sultanas and cranberries and mix together. Place in baking dish or individual ramekins,leaving 1cm at the top, and leave to cool while you make the topping.
To make the topping sift the flour into a large bowl with a pinch of salt and add the caster sugar and the butter. Rub together with the tips of your finger until the mixture resembles breadcrumbs; add the flaked almonds. Spread evenly over the top of the fruit.
Bake in a 180 degree for 15 minutes or until golden brown. Serve with custard or ice cream