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    Spiced apple & flapjack crumble

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    Spiced apple & flapjack crumble

    by Emma Spitzer

    • Preparation time: 20 minutes
    • Cooking time: 30-35 minutes
    • Total time: 50 minutes

    Serves: 6


    1kg Bramley cooking apples, peeled, cored and chopped into small pieces
    50g light muscovado sugar
    2 tsp ground cinnamon
    ½ tsp ground nutmeg

    For the crumble
    125g white spelt flour
    175g light muscovado sugar
    175g unsalted butter, diced and chilled, plus extra for greasing
    225g porridge oats
    1 tsp ground cinnamon
    50g maple syrup



    1. Preheat the oven to 200ºC, gas mark 6 and grease a 30x25cm ovenproof baking dish. Mix the apples with the sugar, cinnamon
    and nutmeg, then spoon into the dish.

    2. To make the crumble, put the flour in a large bowl and stir through the sugar. Add the diced butter and use your fingertips to rub it into the flour and sugar, until you have a coarse breadcrumb-like mixture. Add the porridge oats, cinnamon and maple syrup and mix through with a table knife. Alternatively, add everything to a blender and pulse until roughly mixed – just don’t overblend it or it will end up as one big lump.

    3. Scatter the crumble mixture evenly over the apples and bake for 30-35 minutes, until piping hot throughout and golden on top. Serve with ice cream or custard, if liked.

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