Kellys of Cornwall Apple Crumble
For the filling:
8-10 Cox’s orange pippins, peeled, cored
and sliced into chunks
half teaspoon of mixed spice
2 dessert spoons Demerara sugar
For the crumble:
100g plain flour
100g medium oatmeal
100g Demerara sugar
100g soft brown sugar
pinch of cinnamon
150g softened butter
Preheat the oven to 200c. Put the apples in an ovenproof dish and
dice the butter roughly over the surface. Sprinkle over the spice and
sugar. Bake for 20-25 minutes until the apples have softened. Remove
from the oven and stir.
To make the crumble, put the flour, oatmeal and sugar into a separate
bowl with the cinnamon. Dice the butter into the bowl, then rub it
evenly into the dry ingredients until it resembles rough breadcrumbs.
Scatter evenly over the apples in the ovenproof dish and put back in
the oven. Bake for about 30 minutes until the crumble is golden and
the apples are bubbling at the edges.
Serve with a scoop Kelly’s Cornish Clotted Cream ice cream.