Ingredient:
900 g (2 lb) cooking apples, e.g. Bramley’s
175 g (6 oz) granulated sugar
Finely grated zest of 1 lemon
6 tbsp water
Topping:
175 g (6 oz) plain flour
90 g (3 oz) butter
60 g (2 oz) demerara sugar
20 cm (8 in) Ovenproof Dish
Method:
Quarter, peel, and core the apples, then slice them fairly thinly. Toss the slices in the sugar, lemon zest, and water and layer in the dish.
Make the topping: put the flour in a bowl and run in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Sprinkle the topping evenly over the apple mixture in the dish and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 40-45 minutes until golden brown and bubbling. Serve at once.
900 g (2 lb) cooking apples, e.g. Bramley’s
175 g (6 oz) granulated sugar
Finely grated zest of 1 lemon
6 tbsp water
Topping:
175 g (6 oz) plain flour
90 g (3 oz) butter
60 g (2 oz) demerara sugar
20 cm (8 in) Ovenproof Dish
Method:
Quarter, peel, and core the apples, then slice them fairly thinly. Toss the slices in the sugar, lemon zest, and water and layer in the dish.
Make the topping: put the flour in a bowl and run in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Sprinkle the topping evenly over the apple mixture in the dish and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 40-45 minutes until golden brown and bubbling. Serve at once.
