225 g (8 oz) rich sweet shortcrust pastry
175 g (6 oz) self-raising flour (or half wholemeal and half white self-raising flour)
55 g (2 oz) oats
2 teaspoons ground cinnamon
115 g (4 oz) demerara sugar
140 g (5 oz) cold unsalted butter, diced into small cubes
115 g (4 oz) butter
115 g (4 oz) light soft brown sugar
900 g (2 lb) eating apples (preferably Cox's Orange Pippins), peeled, cored and thinly sliced
finely grated zest of 1 orange
85 g (3 oz) raisins
a little demerara sugar, to sprinkle (optional)
175 g (6 oz) self-raising flour (or half wholemeal and half white self-raising flour)
55 g (2 oz) oats
2 teaspoons ground cinnamon
115 g (4 oz) demerara sugar
140 g (5 oz) cold unsalted butter, diced into small cubes
115 g (4 oz) butter
115 g (4 oz) light soft brown sugar
900 g (2 lb) eating apples (preferably Cox's Orange Pippins), peeled, cored and thinly sliced
finely grated zest of 1 orange
85 g (3 oz) raisins
a little demerara sugar, to sprinkle (optional)
method
1. Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 190°C (375°F) Gas 5.
2. Prepare the crumble first, as it turns out more crunchy if it can enjoy a few minutes' rest in the freezer before cooking.
Mix together the flour, oats, cinnamon and sugar in a bowl. Rub in the butter for just a minute or two until partly absorbed and the mixture is beginning to stick. Place the bowl in the freezer until you have made the filling.
3. Melt the butter and soft brown sugar in a heavy-bottomed frying pan over a low heat. Add the apple slices. Cover and cook them in the buttery sauce for a few minutes - just enough to enable the apples to soften, stirring occasionally.
4. Remove the pan from the heat, add the orange zest and raisins, stir to mix, then pour the mixture into the pre-baked pastry case.
5. Cover the buttery apples with the crumble mixture. If you wish, you can sprinkle with a little demerara sugar.
6. Bake in the oven for 50-55 minutes or until brown and the fruit juices are oozing up around the edges.
Serve hot or warm with good dairy ice cream or creme fraiche.
2. Prepare the crumble first, as it turns out more crunchy if it can enjoy a few minutes' rest in the freezer before cooking.
Mix together the flour, oats, cinnamon and sugar in a bowl. Rub in the butter for just a minute or two until partly absorbed and the mixture is beginning to stick. Place the bowl in the freezer until you have made the filling.
3. Melt the butter and soft brown sugar in a heavy-bottomed frying pan over a low heat. Add the apple slices. Cover and cook them in the buttery sauce for a few minutes - just enough to enable the apples to soften, stirring occasionally.
4. Remove the pan from the heat, add the orange zest and raisins, stir to mix, then pour the mixture into the pre-baked pastry case.
5. Cover the buttery apples with the crumble mixture. If you wish, you can sprinkle with a little demerara sugar.
6. Bake in the oven for 50-55 minutes or until brown and the fruit juices are oozing up around the edges.
Serve hot or warm with good dairy ice cream or creme fraiche.
serving amount
serves 6 - 8
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