For the apple layer
- 100g raisin
- 100g pitted soft date, snipped into small pieces with scissors
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 85g light muscovado sugar
- 3 tbsp dark rum (or use orange juice)
- 25g unsalted butter
- 1 tsp mixed spice
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
For the crumble
Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.