Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Bramley and Apricot Crumble




Source of Recipe


Sainbury's


List of Ingredients




For the apple:
750g Bramley apples
2 x 15ml spoons lemon juice
75g sugar
25g butter
grated rind of 1 lemon
411g can apricot halves in juice

For the crumble topping:
200g plain white flour
100g butter or margarine
50g sugar
25g rolled oats



Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5, 10 minutes before baking.

Peel the Bramley apples, core and slice thickly. Place in a saucepan with the lemon juice and sugar.

Cook covered for 8 minutes or until just tender, add the butter and stir until melted. Remove from the heat.

Cut the apricots in half, add to the apples and the lemon rind with 2 x 15ml spoons of the juice from the apricots, then place in an ovenproof dish.

Sift the flour into a mixing bowl and rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.

Spoon onto the top of the apple mixture and pat down gently.

Bake in the preheated oven for 25-30 minutes or until the crumble topping is golden.