Apple, Blackcurrant and Cassis Crumble

This is a firm family favourite recipe with a definite grown-up twist.

Le Creuset Toughened Non-Stick 26cm Deep Frying Pan. The fruits are poached in the pan, using the optional glass lid, on the stove-top before the crumble is added and the whole thing baked in the oven. The crumble has oats added which give a delicious and healthy crunch.

Serves 8

Fruits:

• 1 kg (2 pounds) cooking apples
• 75g (1/3 cup) golden granulated sugar
• 175g (1 cup) blackcurrants, topped and tailed
  
• 4 tablespoons Cassis liqueur

Crumble topping:

• 225g (2 scant cups) plain flour
• 125g (1 stick) firm butter, diced
• 75g (1/3 cup) golden granulated sugar
• 60g (½ heaping cup) rolled porridge oats

Oven: 180˚C / 350˚F / Gas 4, pre-heated
Fan oven: 170˚C

1) Peel, quarter and thickly slice the apples. Transfer to the pan with the sugar and blackcurrants adding 1 tablespoon of water. Cover with the lid and simmer gently for 15 minutes, or until the fruits are softened. Remove from the heat, uncover and cool for 30-40 minutes. Stir in the cassis.

2) Put the flour and butter into a bowl. Rub the butter into the flour until the consistency resembles breadcrumbs (or process in a food processor for 30 seconds) Stir in all but 1 tablespoon of the sugar and all of the oats. Spoon this evenly over the fruits in the pan. Press down very lightly and sprinkle the remaining sugar over the top.

3) Bake, uncovered, in the centre of the oven for 20 – 25 minutes, or until the crumble is firm and pale golden brown.

Serve with lightly whipped cream or vanilla ice cream.