At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to roast nuts, you can make a whole range of different snacks using the same principle.
1kg/2.5 lbs apples peeled, cored and sliced – use dessert apples
cinnamon to taste – we use about 1 teaspoonful
250g/10 ozs flour
250g/8 ozs salted butter – if unsalted butter is used, put in a pinch of salt
50g/2 ozs brown sugar
50g/2 ozs rolled oats
1. Place the apples in a saucepan with a small amount of water. Cook on a medium heat until they are steaming and cooking. Put on a lid as that will help keep eat in the pan and speed up the cooking process. The apples will draw their own water as they cook. We use eating apples rather than Bramleys as they do not require sugar because they sweeten as they cook.
2. Allow the apples to cook until they are soft, stirring from time to time to ensure that they do not stick to the saucepan. If they do, add a little more water and stir well to stop the sticking.
3. Add sufficient cinnamon to flavour well.
4. Place the mixture in an oven proof dish and spread out evenly to be about 3″/7.5cm thick.
5. Make the crumble by rubbing the butter into the sugar, oatmeal and flour until very well
combined. The mixture should be crumbly. If it sticks together then grate it over the mixture.
6. Spread the crumble over the mixture ensuring that it covers the entire surface well.
7. Bake in oven 400ºF/205ºC for about ¾ hour until golden brown.
8. Serve with whipped or double cream.