For the crumble topping (step 1 & 2)
160g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
For the apple base (step 3)
1kg cooking or eating apples (about 3-4 cooking apples or 7 eating apples)
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar
1 tbsp plain flour
- Preheat the oven to 190C/Gas 5. Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.
- Add the cinnamon, hazelnuts and sugar and mix together.
- Peel, core and slice the apples and put into an ovenproof dish with the orange juice, sugar and flour and mix together.
- Spinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.
Source - The Co-operative instore magazine.