Traditional Apple And Cinnamon Crumble

• 30 grams Sultanas
• 250 grams Plain Flour
• 175 grams Light Brown Muscovado
• 200 grams Unsalted Butter
• 80 grams Flat Rolled Oats
• 500 grams Cooking/gala Apples
• 50 grams Light Brown Muscovado
• 1-1/2 Tablespoon Plain Flour
• 1 teaspoon Mixed Spice
• 1 teaspoon Cinnamon
• 3 Tablespoons Lemon Juice

1. Preheat the oven to 180C/350F/Gas 4. Put sultanas in a bowl of boiling water for 30 minutes then drain.*
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Alternatively pour into a food processor and pulse until a crumbly dough is formed, then break up with your fingers to form the breadcrumb consistency. Then add the sultanas and oats, mixing in with a wooden spoon lightly as to keep the mixture from clumping together.
3. Place the apples in a large bowl and sprinkle over the sugar, flour, spices and lemon juice. Stir well being careful not to break up the fruit. Then pour into a 24cm/9in ovenproof dish, and sprinkle the crumble mixture on top.
4. Bake in the oven for 40-45 minutes, until the crumble is browned and the fruit mixture is bubbling. Be careful here not to over brown the crumble, if you're worried turn down the oven.* Serve straight away with warm custard or cream.
5. Hints and tips*
6. Putting the sultanas in water before cooking will ensure they stay plump and don't burn whilst cooking
7. I turned the oven down to 160C when mine had 8 minutes left on a 45 minute timer - then took the crumble out 5 minutes in advance as I believed it was brown enough - but this will vary depending on your oven

sultanas, flour, light brown, butter, rolled oats, light brown, flour, mixed spice, cinnamon, lemon juice

Taken from tastykitchen.com/recipes/desserts/traditional-apple-and-cinnamon-crumble/ (may not work)