A BROWN BETTY – APPLE CRUMBLE WITH A CRUNCHY TOP

My ultimate dessert for a cold winter’s night.

DSCN6941INGREDIENTS

12 cooking apples

3/4 cup brown sugar

2 cinnamon sticks

a pinch of salt

1/2 teaspoon nutmeg

1 tablespoon lemon juice

2 tablespoons of water

1 tablespoon Calvados

FOR THE TOPPING

200g plain flour

50g semolina

100g cold butter, cut into cubes

60g brown sugar

2 tablespoons Demerara sugar

METHOD

1- Preheat the oven to 180C.

2- Peel,  core and cut the apples into thick slices.

3- Place the apples in a pan with the cinnamon sticks, nutmeg, brown sugar, lemon juice, and 2 tablespoons of water, mix well.

4- Place the pan over a medium heat and bring the liquid to a simmer, stir in gently the Calvados.  Cover with a lid and poach the fruit for about 5 minutes, stirring occasionally.

5- In the meantime make the topping.  Place the flour, semolina, and sugar in a large bowl then take a few  cubes of butter at a time and rub into the flour mixture,  Keep rubbing until the mixture resembles breadcrumbs.  Mix in the brown sugar.

6- Butter the dish and pour the apple mixture into the baking dish.

7- Spoon the crumble  over the apples.  Sprinkle Demerara sugar evenly over the top.

8- Bake for 40 minutes until the crumble is golden brown and the fruit mixture is bubbling.

9- Serve it warm with ice-cream or custard.

TIPS

1- Semolina makes the topping super crunchy.

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