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Nutty apple crumble

This sweet pudding is best served with a sharptasting natural yoghurt, rather than custard or cream.

ingredients

serves 4
3 large dessert apples (about 500 g (1 lb)) preferably Cox's
50 g (2 oz) sultanas
50 g (2 oz) light soft brown sugar
2 tablespoons water

crumble topping

100 g (4 oz) wholewheat flour
1 teaspoon ground mixed spice
100 g (4 oz) chilled margarine or butter, cubed
50 g (2 oz) walnuts, roughly chopped
50 - 75 g (2 - 3 oz) light soft brown sugar, according to taste

method

1. Heat the oven to 190°C (375°F) Gas 5.

2. Make the crumble topping: put the flour in a mixing bowl with the spice. Stir well to mix. Add the margarine and cut it in with a round-bladed knife, then rub in the pieces until the mixture resembles coarse breadcrumbs. Stir in the walnuts and sugar to taste, then set aside.

3. Peel, Core and slice the apples and layer them with the sultanas and the sugar in a well-buttered 1.5 litres (2 1/2 pint) ovenproof dish. Sprinkle over the water.

4. Sprinkle the crumble mixture over the apples and press down lightly to level the surface.

5. Bake in the oven for 40-50 minutes or until the crumble topping is crisp and golden and the apples are tender. Serve hot or warm.

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