Oaty crumble

Posted On March 22, 2011

This one had two apples in it, plus a great many raisins.  I gave the chopped apples and raisins a pre-cook on the stove with golden cane sugar, then put them into a deep foil dish with the liquid.  On top went the crumble, consisting of 2oz plain flour, 2oz oats, a level teaspoon of brown sugar, and then forkfuls of sunflower spread until it made a nice consistent crumble when I slowly worked it together with a fork against the side of the bowl.  It had 40 minutes in the oven before I served it with an unsweetened custard made from semi-skimmed goats’ milk.  It was nice, but I should have put more liquid in.  The custard partly made up for that, but I like the crumble more gooey.