Apple and Cheshire Crumble
- 75g/3oz unsalted butter
130g/5oz plain flour
50g/2oz porridge oats
150g/5oz golden granulated or demerara sugar
700g/2lb Bramley cooking apples
1 tbsp lemon juice
150g/5oz Belton Farm Cheshire cheese
Custard, greek yoghurt and crème fraîche
- Pre-heat the oven to 190c / 170c fan / gas mark 5. Grease an oven-proof dish.
Put the butter and flour into a bowl and rub together with your fingertips to make rough crumbs.
Stir in the oats and 110g/4oz of the sugar and set aside.
Peel, core and cut the apples into chunks. Put into a large pan with the sultanas, lemon juice, remaining 25g/1oz sugar and 2 tbsp water. Cook over a medium heat stirring for 5 minutes until just beginning to soften. Turn into the oven-proof dish.
Break the Cheshire cheese into large pieces and scatter over the apples. Take the crumble mixture and nip together with the fingertips to make it slightly lumpy. Scatter evenly over the cheese.
Bake in the oven for 25 minutes or until the top is golden and crisp.