Traditional Apple and Cinnamon Crumble

Preheat the oven to 180C/350F/Gas 4. Put sultanas in a bowl of boiling water for 30 minutes then drain.*

Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Alternatively pour into a food processor and pulse until a crumbly dough is formed, then break up with your fingers to form the breadcrumb consistency. Then add the sultanas and oats, mixing in with a wooden spoon lightly as to keep the mixture from clumping together.

Place the apples in a large bowl and sprinkle over the sugar, flour, spices and lemon juice. Stir well being careful not to break up the fruit. Then pour into a 24cm/9in ovenproof dish, and sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes, until the crumble is browned and the fruit mixture is bubbling. Be careful here not to over brown the crumble, if you’re worried turn down the oven.* Serve straight away with warm custard or cream.

Hints and tips*
•Putting the sultanas in water before cooking will ensure they stay plump and don’t burn whilst cooking
•I turned the oven down to 160C when mine had 8 minutes left on a 45 minute timer – then took the crumble out 5 minutes in advance as I believed it was brown enough – but this will vary depending on your oven