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1. Heat the oven to 200C/180C/gas 6. Cut a waist around each apple with a sharp knife so the skin doesn't split when you cook them.
2. Put the apples into a baking dish in which they fit quite snugly.
3. Toss the sultanas with the cinnamon and push them into the holes where the cores were. Add a small knob of butter to each, saving the rest. Pour the cider around and bake for 30 minutes, until the skin is loose.
4. Meanwhile, whizz the flour, sugar and hazelnuts together in a food processor until the nuts are coarsely chopped. Add the rest of the butter in pieces and whizz again to the size of coarse breadcrumbs.
5. When the apples have been cooking for 30 minutes, slip the top piece of skin off each and sprinkle with the crumble mix, pressing it onto each apple. Bake again for 30 minutes. Serve with crème fraîche or custard.

Per serving

317 kcalories, protein 3.1g, carbohydrate 40.2g, fat 16.9 g, saturated fat 7g, fibre 3.6g, salt 0.21 g

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• Francesca Stevens

  09 October 2009

  Francesca Stevens rated and commented on this recipe

  

  Gorgeous recipe, really nice twist to an apple crumble.

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Ingredients

• 6 large eating apples or 6 medium Bramleys, cores removed
• 50g sultanas
• 1 tsp cinnamon
• 75g butter , chilled
• 100ml cider
• 3 tbsp plain flour
• 4 tbsp demerara sugar
• 60g hazelnuts

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 6 large eating apples or 6 medium Bramleys, cores removed
• 50g sultanas
• 1 tsp cinnamon
• 75g butter , chilled
• 100ml cider
• 3 tbsp plain flour
• 4 tbsp demerara sugar
• 60g hazelnuts

Per serving

317 kcalories, protein 3.1g, carbohydrate 40.2g, fat 16.9 g, saturated fat 7g, fibre 3.6g, salt 0.21 g

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