Apple Crumble

Serves four to six people


240g/8oz plain flour

85g/3oz cold, cubed unsalted butter or margarine

50g/2oz tablespoons sugar

1) Sift the flour into a large mixing bowl with the butter and rub into a fine crumb with your finger tips.

2) Add the sugar and stir in well with a wooden spoon to complete the crumble.

Preparing the apples:

4 large Bramley apples or other dessert apples like Granny Smiths

3tbs water

2heaped tbs sugar

1tsp cinnamon or mixed spices

1) Peel and core the apples into slices and chunks.

2) Place in the bottom of a casserole or baking dish and sprinkle with the water, sugar and cinnamon.

3) Place the crumble evenly on top of the apples and bake in the middle of the preheated oven at 200c/gas mark 6 for around 45 minutes until the crumble is golden brown. Note: If your crumble begins to colour fast, cover with kitchen foil to cook the apples fully.

4) Serve hot from the oven with piping hot custard.

Baker Mike's top pudding tips:

* Get the kids making the crumble mix.

* Try adding a few handfuls of sultanas to the apples for a variety of texture giving a strudel quality to the dish.

* Substitute 50g of flour for 50g ground almonds for a richer fuller flavour.

* Squeeze together some of the crumble mix to form little lumps before scattering it over the fruit. This makes the topping crunchy as well as crumbly.

* Leftovers can be stored in an airtight container in a fridge for a few days to reheat if needs be.

* Rhubarb is now at the height of the season and works well with crumble