This apple crumble includes some mild Wensleydale cheese in the topping – and it works a treat!
Makes: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
What You’ll Need:
- 6 Cox’s apples, peeled, cored and chopped
- 15g butter
- ¼ teaspoon / pinch ground cinnamon
- 30g sultanas
- 20g light muscovado sugar (or light soft brown sugar)
For the crumble topping:
- 150g plain flour
- 75g butter
- 75g porridge oats
- 50g light muscovado sugar (or light soft brown sugar)
- 75g Wensleydale cheese, finely crumbled
- Natural yogurt, single cream or ice cream, to serve
What To Do:
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Put the apples, butter and cinnamon into a saucepan with 2 tablespoons of cold water and cook over a low heat for 10 minutes, stirring occasionally. Add the sultanas and sugar, then spoon into a baking dish.
- For the topping, rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the porridge oats, sugar and Wensleydale cheese. Scatter evenly over the fruit filling.
- Bake for 25-30 minutes, until golden brown. Serve with natural yogurt, single cream or ice cream.