Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.
You will also need an ovenproof dish and a baking tray/sheet for this recipe.
Preheat the oven to 190°C (375°F) (gas 5).
Peel, core and slice the apples. Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix. Now tip into the ovenproof dish and even out the top.
Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.
For the topping
Sift the flour into a bowl and mix in the oats. Now rub in the butter. Next mix in the sugar. Spoon over the fruit and lightly press down.
Put the dish on the baking tray/sheet and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.
* Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise, I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup, but close, and it does have some flavour too.
40g (1½ oz) plain/semi-sweet chocolate (6 pieces)
2 large baking trays/cookie sheets, lightly greased
Preheat oven to 170°C (340°F) (gas 3)
Cream the butter and sugar in a large mixing bowl.
Separately, stir in the golden syrup and egg until combined.
Fold in the flour, cinnamon and oats.
Finally, gently fold through the sultanas and nuts.
Put tablespoonfuls of the mixture onto the baking trays. spacing them well apart, and bake for 12–15 minutes until golden. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, melt the chocolate in a bowl over a pan of just simmering water. Do not let the bowl touch the water. Once melted, set to one side to cool a little, about 10 minutes.
Once the cookies have become cold, drizzle over the chocolate. This can be done either by using a spoon or by piping (use a piping bag with a small, plain nozzle). Leave the chocolate to set before storing in an airtight container.
In a large mixing bowl, beat together the butter and sugars until creamy.
Then beat in the eggs and vanilla essence/extract until the mixture is smooth.
Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.
Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.
Bake for 10–12 minutes or until light golden brown.
Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.
Melt the butter and syrup in a small pan and set to one side while mixing the dry ingredients.
Mix the flour, sugar, oats and soda together in a large bowl. Then stir in the melted butter and syrup.
Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets spacing well apart. Flatten down a little.
Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then transfer to wire racks to cool.
Meanwhile, break the chocolate into pieces and place in a heatproof bowl set over a pan of just simmering water to melt. Leave to cool for 5 minutes.
The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit, coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.