Apple Crumble

There are many variations and recipes for this all-time favourite. This one is as easy as can get and utterly delicious.
The recipe is quite large and will make two round 23cm crumbles or two 20x25cm rectangular ones.
Served hot with custard, cream or ice-cream it is a perfect dessert. Served luke warm with whipped cream it is the ultimate tea-time treat.

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Ingredients
For the Filling:
2 tins pie apples (2 x 385gr)
250 ml sugar
250 ml seedles raisins
10 ml ground cinnamon
2 ml ground cloves
40 ml lemon juice

For the Base:
1 packet of Tennis Biscuits
80 gr butter (melted)

For the Crumble
250 ml sugar
250 ml oats
250 ml flour
200 g   butter (cold and cubed)










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Method:
Place all the ingredients for the filling in a sucepan. Add a little water and bring to a very gentle simmer until the sugar has disolved. Stir gently without breaking up the apples too much.
Simmer for 5 minutes or until the water has reduced into a thick syrup and almost dry. Set aside to cool.

Break up the Tenis Biscuits and place in a liquidizer and pulse until very fine.
Turn out into a mixing bowl and add the melted butter. Work trough with a spoon until the butter is evenly incorporated.

Mix all the dry ingredients for the crumble. Divide the dry mix according to the size of your food processor bowl and add some butter cubes. Pulse until the fine breadcrumb stage. Repeat with remaining crumble ingredients.

Prepare your baking trays with 'Spray and Cook' and fill with the Tennis biscuit crumbs. Press down with a flat spoon to get an even layer for the base.
Spread the Apple mixture evenly over the base.
Top evenly with the crumb mixture.

Bake in a pre-heated oven at 180°C for 30-40 minutes untill golden brown.