Apple and Walnut Crumble

Ingredients

• sultanas25 g
• marsala45 ml
• plain flour100 g
• unsalted butter — cold and cut into small cubes50 g
• walnut pieces60 g
• light brown soft sugar60 g
• Bramley cooking apples500 g

Method

1. Preheat the oven to 190°C/170°C Fan. Put the sultanas and marsala in a small saucepan, bring to a bubble, then turn off the heat and leave the pan on the still-warm hob.
2. Put the flour in a bowl and rub in the butter with your fingertips until it looks like rubbly meal or porridge oats.
3. Finely chop the walnuts, leaving the odd bigger nugget, and fork them into the crumble mixture with 45 g of the sugar. Set aside somewhere cool while you prepare the apples.
4. Peel, quarter and core the apples, then cut each quarter across into 2–4 pieces depending on size.
5. Add the apples to the sultanas in their pan with the remaining sugar (about 1 heaped tablespoon), bring back to a bubble, cover tightly and cook for about 5 minutes, shaking the pan once or twice, until the apples soften at the edges.
6. Transfer to a small oval pie dish (just under 1 litre), cover with the crumble and bake for about 25 minutes, until the fruit is soft and the topping golden and browned at the edges.