Ingredients - to fill a 9” x 12” (23cm x 30cm Swiss roll tin)
| For crumble: | For filling: |
|---|---|
| 6oz (175g) Butter | 1½lb (700g) Bramley Cooking apples |
| 8oz (225g) brown sugar | 1½oz (50g) granulated sugar |
| 6oz (175g) plain flour | 2 tablespoons cornflour |
| 1 teaspoon baking powder | 8oz (225g) raisins |
| ½ teaspoon salt | 2 teaspoon cinnamon |
| 4oz (100g) porridge oats | ½ teaspoon grated nutmeg |
| ½ ground allspice | |
| 1oz (25g) butter |
Method
- Mix together the butter and sugar until the mixture forms large crumbs.
- Mix in the remaining crumble ingredients.
- Put half the mixture into the Swiss roll tin and spread it evenly.
- Press down evenly (I use a potato mashers for this).
- Peel, core and grate the apples.
- Mix with the sugar, cornflour, raisins and spices.
- Spread this over the mixture in the tin.
- Top with the remaining crumble mixture and pat down lightly.
- Dot the top with flakes of the butter and bake at 180°C/350°F/Gas Mark 4 for 45 mins.
- Remove from oven and mark out slices with a sharp knife.
- Once cool break along the lines.
Guest taster’s comments
“This is the kind of offering that would make the perfect accompaniment to a 'winter warmer' real ale, like a Bateman's 'Rosy Nosey' perhaps. Journeying through the first bite I was delighted to find the oaty shell provides just the minima of necessary protection from a subsequent rapid series of aggressive Long Nine explosions of rich spices and mixed-fruit flavours. To top it off, all this from an almost painfully satisfying gooey centre. Simply pure class!”
