A traditional favourite to make for Bramley Apple Week (6th - 13th February 2011).
Add a dollop of cream or coat it with custard - then sit back, relax and enjoy!
- 4 large Bramley cooking apples
- 4tbsp olive oil
- 1 large lemon
- 315g caster sugar
- 2 pinches of cinnamon
- 115g unsalted butter
- 250g plain flour
- Preheat the oven to 200°C/gas mark 6.
- Peel and core the apples and cut into rough chunks.
- In a saucepan heat up the oil and squeeze in the lemon juice.( You can add some zest for extra flavour.)
- Add 175g of the sugar and whilst it is dissolving, toss in the apple chunks then sprinkle with cinnamon.
- Cook for 5-8 minutes until the apples have started to soften.
- Once the apples have softened place to the side in a large baking dish.
- Place the flour in a separate bowl and gradually work in the butter with your fingertips until it resembles breadcrumbs (this can be done with a food processor if you prefer).
- Add in the remaining sugar, stirring carefully so it is dispersed evenly.
- Once the sugar is added you can pour the mixture over the top of your apples.
- Place in the oven for approximately 30 minutes or until well-browned.
- Serve hot or cold - with custard, cream or ice-cream.
Picture by aboutpixel.de / Apfelkuchen © Hanna B