Prep 30 mins
Cook 45 mins
I found this on BBC website while searching for a dessert to please my parents in law. Will try this weekend. Seems quite easy.
- 500 g shortcrust pastry
- 1 kg cooking apple
- 500 g hard apples
- 1⁄2 lemon, juice of
- 150 -200 g sugar
- 110 g plain flour
- 85 g unsalted butter
- 55 g light brown sugar
- 55 g ground hazelnuts (or almonds)
- Roll out the pastry to a thickness of about 5mm/¼in. Line a 25cm/10in tart tin with the pastry and bake blind.
- Meanwhile, peel and core the apples, slicing the dissolving cookers and chopping the hard eaters into neat 1cm/½in dice. Put both kinds together into a saucepan with the lemon juice and 110g/4oz of the sugar. Heat very gently until the juices begin to run. Cook the fruit, stirring occasionally at a very gentle simmer for 10-15 minutes, until you have a juicy compote of purée Bramleys (or similar) with tender pieces of Cox (or similar).
- To make the crumble: preheat the oven to 200C/400F/Gas 6.
- Sift the flour into a bowl and rub in the butter until you have fine crumbs, then toss with the hazelnuts and sugar.
- Spread the fruit into the cooked pastry case and sprinkle over the crumble in an even layer. Bake in a preheated fairly hot oven for about 30 minutes, until the crumble top is nicely browned.
- Serve the pie warm with vanilla ice cream or cream.