APPLE CRUMBLE COOKIES RECIPES

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

Steps:

• 1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and core the apples, then quarter and chop into 3cm chunks.
  3. Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
  4. Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
  5. Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
  6. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
  7. Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.