This comforting autumnal crumble has it all – circles of apple, buttery brown sugar, plump fruit and spice, all baked under a nutty oat topping
Prep:20 mins
Serves 6
For the apple layer100g raisin100g pitted soft dates, snipped into small pieces with scissors85g light muscovado sugar3 tbsp dark rum (or use orange juice)25g unsalted butter1 tsp mixed spicezest and juice 1 lemon4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
STEP 1Heat 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.STEP 2Rub 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.
