Apple and cobnut crumble

Name: Apple and cobnut crumble
Yield: Serves 6-8
Ingredients: juice of ¼ lemon; good dash of Calvados; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; 60 g sultanas; 50 g light soft brown sugar; 1 teaspoon ground cinnamon; 75 g light soft brown sugar; 50 g cobnuts removed from husks, chopped; 150 g wholemeal flour; 75 g unsalted butter, chilled; 800 g cooking apples such as Bramleys; 800 g cooking apples such as Bramleys

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

You can, of course, use hazelnuts instead of cobnuts, and a mixture of plain white and wholemeal flours (half and half) if you prefer. Serve this in traditional style, with a good egg custard.

Ingredients

For the filling

60 g sultanas
50 g light soft brown sugar
½

Dessert
Vegetarian
Autumn

Method

Combine the sultanas, sugar, spices, lemon juice and Calvados in a saucepan and heat gently just to warm the mixture, stirring to dissolve the sugar. Remove from the heat and leave to macerate for 2-3 hours.

Preheat the oven to 180°C/gas mark 4.

To make the topping, put