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Jill’s Toffee Apple Crumble – 1997 and Present Day

In autumn, Rachel used to pick the apples with Dad from the big old gnarled tree in their garden. He’d lift her up in his strong arms so she could reach the fruit, and they’d fill a wicker basket with the large Bramley cooking apples. Mum would keep some to use straight away for her crumbles and apple sauce, the rest they’d lay out on the big kitchen table, the very same table they had now, and wrap them in old newspaper ready to store in boxes under the bottom shelf in the walk-in larder.

Toffee Apple Crumble:

450g/1lb cooking apples

75g/3oz soft brown sugar

60g butter

½tsp cinnamon

For the crumble:

175g/6oz flour

75g/3oz butter, cubed

25g/1oz caster sugar and 75g/1oz demerara sugar

Dice the apples into large chunks and place in a pan with the butter, sugar and cinnamon. Cook gently until the apples just start to soften but are still mostly whole. Remove apples from the pan with slotted spoon and place into baking dish. Pop the pan back on the heat and reduce liquid by half, stirring with a wooden spoon, and pour over the apples.

To make the crumble, sift flour into a bowl, rub the butter into flour until it resembles breadcrumbs. Stir in sugar keeping a heaped tablespoon of demerara to sprinkle over the top. Sprinkle crumble thickly and evenly over the fruit and press down lightly with the palm of your hand to smooth.

Bake at 180°C Mark 4 for 30–40 minutes until the fruit is bubbling and the crumble golden.

Serve with cream, custard or ice cream!