Bramley Apple Crumble Bar (Fete Bake)

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:

1. Mix together the butter and sugar until the mixture forms large crumbs.
2. Mix in the remaining crumble ingredients.
3. Put half the mixture into the Swiss roll tin and spread it evenly.
4. Press down evenly (I use a potato mashers for this).
5. Peel, core and grate the apples.
6. Mix with the sugar, cornflour, raisins and spices.
7. Spread this over the mixture in the tin.
8. Top with the remaining crumble mixture and pat down lightly.
9. Dot the top with flakes of the butter and bake at 180°C/350°F/Gas Mark 4 for 45 mins.
10. Remove from oven and mark out slices with a sharp knife.
11. 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!”