I made this one especially for Graham. He loves baked dishes, be they savoury or sweet. He especially loves the crispy bits around the edges.

I actually prefer the crumble cooked a little longer, but there was such a gorgeous smell permeating the house and Graham got to the oven before me. He just couldn't wait and declared it ready.

We had a bit of a debate around whether we should have our crumble with custard or ice cream. I really didn't mind, because I knew it was going to be delicious, so I let Graham choose and ice cream it was.

Apple & Raisin Crumble with Cinnamon

Crumble:

200g/1 ½ cups plain flour
100g/1 cup porridge oats
200g/1 cup demerara sugar
200g/1 ¾ sticks unsalted butter, cubed at room temperature
1 cup raisins
pinch of salt
1 knob of butter for greasing

Fruit Base:

4 large apples, peeled and sliced
1 tbsp plain flour
4 tbsp demerara sugar
2 tsp cinnamon

Preheat the oven to 180C/350F/Gas 4.

In a bowl, mix the sliced apple with the flour, sugar and cinnamon, until the apple is well coated.

In another bowl, mix together the flour, porridge oats and sugar. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.

Butter a large ovenproof dish. Place the apples evenly across the base of the dish and top with the crumble mixture.

Bake for 30 - 40 mins until the crumble mixture is starting to brown and the fruit mixture is bubbling!










The recipe is a bit mixed in calculations. I much prefer using cup sizes when cooking now, it just makes sense, it is so much easier. However, I got to the butter and was stuck, because we don't measure butter in sticks and it is awkward to do.

Our packs of butter come in 250g blocks, which makes it easy to cut the portion you want. Sometimes there are even guide marks on the butter pack itself, showing you where to cut. If we need a trickier measurement, then we weigh the butter. So stick with me through the double calculations :)