The streusel topping elevates a traditional tea time delicacy to a luxurious dessert.
The apple store is usually looking a little depleted by this time of year, but if you still have a few Bramley apples knocking about this recipe is a lovely way of using them up. (If you don’t have Bramley’s any other firm, tart apple will do).
Preheat the oven to 190 degrees C.
Grease and line a 20 centimetre loose base cake tin.
- 75g self-raising flour, sifted
- 25g butter, softened
- 75g demerara or muscovado sugar
- Cold water to add
- 50g shredded almonds or chopped hazelnuts
- Rub the butter and flour together to make a bumpy texture.
- Stir in the sugar so that it is evenly mixed.
- Sprinkle over a dessertspoon of cold water and mix gently with a fork until the mixture becomes lumpy.
- Stir through the nuts and put in the fridge until ready to use.
- 225g self-raising wholemeal flour
- 1/4 tsp salt
- 100g butter, softened
- 1 tsp cinnamon
- 1 tsp mixed spice
- 100g raw brown sugar
- 1 egg, beaten
- 350g Bramley apples, peeled, cored and diced
- Combine the flour, salt and spices into a bowl.
- Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
- Add the apples and beaten egg and stir quickly to combine.
- Spoon the mixture into the tin. The mixture will be quite dry and crumbly but resist the temptation to add milk or more egg.
- Add the streusel topping.
- Bake for 40 minutes or until a skewer comes out clean.
- Serve warm with clotted cream or crême anglaise.