Apple Crumble

A classic nursery pudding which seems to have made a very welcome comeback. Vary the fruit as you wish, serve hot or cold, serve from one large dish, serve from individual dishes, mold with a ring, serve with custard sauce, serve with cremé fraiche...... the possibilities are endless. Most important of all is to indulge and enjoy.

1. 1. Peel, core, slice or chunk the apples then tip into a medium sized saucepan to cook until 'just' tender. If the apples are particularly dry, add a dribble of water or even calvados. Add sugar to taste, which is dependent on the sharpness of apple variety then spoon the cooled apples into an ovenproof serving dish.
2.  Preheat the oven to 190 degrees C/ Gas Mark 5
3.  2. Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and mix thoroughly. Sprinkle evenly over the stewed apples.
4.  Bake for about 30 minutes until golden.
5. Hint:  delicious with the addition of a little cinnamon and calvados soaked raisins to the fruit mixture.