A staple of any Sunday lunch. The great British classic of apple crumble served with a generous dollop of clotted cream.
Preheat the oven to 180'C.
Peel and dice the Bramley apples. Mix with the caster sugar, cinnamon and raisins. Place in a roasting dish or individual cocottes.
For the crumble: Dice the butter and keep it cold. Rub together the butter and the flour until you have a breadcrumb consistency. Stir in the demerara sugar and the oats.
Cover the fruit with a generous layer of the crumble and then bake in the oven for 30 to 45 minutes or until the crumble is golden brown.
Allow to cool slightly before serving in a bowl with a generous dollop of clotted cream.
«Vary the fruits in the crumble with what is in season. Pears work well as an alternative, as well as rhubarb or plums. »