600 g (1 1/2 lb) cooking (tart) apples
1/2 cup (90 g) soft brown sugar
1/4 cup (2 fl oz) 50 ml water
grated rind of 1 lemon
fat for greasing
1/3 cup (75 g) butter or Block Margarine
1 1/3 cup (5 1/2 oz) 150 g plain flour
1/3 cup (65 g) caster sugar (superfine granulated)
1/4 tsp ground ginger
1/2 cup (90 g) soft brown sugar
1/4 cup (2 fl oz) 50 ml water
grated rind of 1 lemon
fat for greasing
1/3 cup (75 g) butter or Block Margarine
1 1/3 cup (5 1/2 oz) 150 g plain flour
1/3 cup (65 g) caster sugar (superfine granulated)
1/4 tsp ground ginger
method
1. Peel, core, and slice the apples.
2. Cook with the brown sugar, water, and lemon rind in a covered pan until soft.
3. Fill a greased 1 litre pie dish with the apples.
4. Rub the fat into the flour until it resembles fine breadcrumbs.
5. Add the caster sugar and ginger and stir well, sprinkle the mixture over the apples, and press down lightly.
6. Bake in a moderate oven at 180°C, Gas 4, for 30-40 minutes until the crumble is golden-brown.
2. Cook with the brown sugar, water, and lemon rind in a covered pan until soft.
3. Fill a greased 1 litre pie dish with the apples.
4. Rub the fat into the flour until it resembles fine breadcrumbs.
5. Add the caster sugar and ginger and stir well, sprinkle the mixture over the apples, and press down lightly.
6. Bake in a moderate oven at 180°C, Gas 4, for 30-40 minutes until the crumble is golden-brown.
serving amount
serves 6
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