Apple Crumble

Fruit crumbles have been a mainstay in Scottish cookery for hundreds of years, but it wasn’t until the Second World War that they really took off, mainly because of a shortage of ingredients. Instead of flour, people could adapt and make a crumble with things like oats.

This recipe uses Braeburn apples, rather than traditional cooking apples. They are full of flavour and don’t tend to break up too much during cooking. As they are naturally sweet, you don’t need as much sugar.