Bramley apple crumble

Method

1. Put the golden caster sugar and 50ml water into a pan and cook over a low heat until it's a chestnut caramel colour.

2. Peel, core and cut the apples into 4cm dice. Add to the caramel and stir over a high heat for 5 minutes. Put in a dish, season with black pepper and add the thyme. Stir, then set aside to cool.

3. Preheat the oven to 180°C/gas 4. To make the crumble, in a bowl, rub the butter and flour together (you can do this in a food processor if you prefer). Add the semolina, almonds, zests and sugar. Fold in the pine nuts and a pinch of salt. Place the mix on a baking paper lined tray and cook in the oven for 35 - 40 minutes, stirring halfway. Set aside to cool.

4. Warm the apple either in a pan or the microwave. Spoon into bowls, top with the crumble and serve with custard, if you like.

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Ingredients

150g golden caster sugar
2kg Bramley apples
1 pinch lemon thyme

For the crumble

200g unsalted Butter
250g plain flour
50g Semolina
100g flaked almonds
1 lemon, zest only
1 orange, zest only
125g caster sugar
100g pine nuts

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