Thursday, 10 September 2009

Apple and Sultana Crumble


For the fruit:
8 medium apples – peeled and chopped
1 oz soft brown sugar
2 cloves
1 level teaspoon ground cinnamon
3 oz sultanas
2 tablespoons water
3 teaspoons lemon juice

For the Topping:
4 oz wholemeal flour
4 oz plain white flour
5 oz soft brown sugar
3 oz butter at room temperature
1 level teaspoon baking powder.

(I actually use 4 oz of wholemeal flour, 2 oz of plain white flour and 2 oz of gram flour. Gram flour is a flour made from ground chana dal, a legume otherwise known as chickpeas. I think it just gives a slightly different texture to the crumble.)

Tinned custard

Place the apples and water into a large saucepan, adding the sultanas, sugar and spices. Cook gently until the apples are soft and fluffy. Spoon the mixture into a pie dish.

Place the flour in a large mixing bowl, sprinkle in the baking powder, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest.

Sprinkle the apple mixture with the crumble topping. Using a fork, even it out but don’t press it down. Cook for 30 to 40 minutes in a medium oven (gas mark 4; 350°F; 180°C) until the topping is golden brown.

Serve with hot or cold custard.


  1. What exactly is a sultana? I'll have to google it!!

  2. A sultana is a dried white grape - like a large pale raisin. Sounds like a word for my word blog!


Comments are always welcome.