Apple crumble

My family have a number of old fruit trees in the back garden. Amongst them is a mature bramley apple tree that can produce several hundred apples in a good season. Unlike the eating apples, the tree is comparatively disease and bug free; it's a bit of a miracle. In the middle of the winter, this recipe is put to worryingly regular use.

Ingredients

• 10-12 baking apples, washed
• 6 ounces (150g) of flour
• 3 ounces (75g) of sugar
• 3 ounces (75g) of butter

Instructions

Before peeling the apples, prepare the crumble. Put the flour and sugar into a mixing bowl, chop the butter into small chunks, and add to the mixing bowl. Pinch and rub the butter into the flour and sugar until it produces yellow breadcrumbs.
Now peel the apples. Chop them thinly - the smaller the better, as smaller apple chunks liquidise quicker. Place directly into the crumble dish. I've found a large pyrex casserole dish does the trick. When the apples have been peeled and chopped, top the casserole dish with the breadcrumbs. Cook on gasmark 5 until the apples are liquised and bubbling.