Spiced Apple and Raisin Crumble

A Delia Smith recipe. I love cooking this around October time; it fills the air with a scent that reminds me that Christmas is on its way!

Serves 6

900g Bramley apples, peeled, cored and sliced

75g raisins

25g soft brown sugar

1 tsp ground cinnamon

1/4 tsp ground cloves

2 tbsp water

topping:

110g plain flour

110g porridge oats

75g butter, room temperature

80g soft brown sugar

Preheat oven to 180C. Place the sliced apples, raisins, sugar and spices in a saucepan, sprinkle with the water and cook gently until the apples are soft and fluffy. Spoon the mixture into pie dish/ shallow gratin dish and set aside.

To make the topping, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the oats and the sugar and combine that well with the rest.

Sprinkle the topping mixture all over the fruit, spreading it out with a fork.

Place the crumble on a high shelf in the oven and bake for 30-40 mins or until the top is tinged with brown.