I'm a sucker for a freebie, who wouldn't be? Those lovely purveyors of sugar, Tate & Lyle, recently sent me a few bags of their Fairtrade sugar which was gratefully received by yours truly.
When the weather is drawing in and hats, scarves and gloves are being donned more often, nothing beats a good pudding to warm the soul and make you feel all cosy and happy.
The humble crumble, in all of its sweet, chewy and fruity beauty, seems the perfect choice for our British importers of sugar. It is a British classic and without the likes of Tate & Lyle, we probably wouldn't be taking our favourite sweetener for granted as much as we do. If you want to find out a bit more as to how it ends up in our cupboards, visit their website.
So here you go, a simple crumble with a little twist. Serve it with custard, cream or yoghurt. Either way, it takes some beating.
Apple, Bramble and Muesli Crumble
1kg bramble apples, peeled, cored and cut into thick slices
150g Tate & Lyle caster sugar
Juice of 1 lemon
A pinch of ground ginger and cinnamon
For the crumble
300g good muesli with lots of oats, nuts, seeds and dried fruit in it
A pinch of ginger and cinnamon
75g Tate & Lyle light brown sugar
1 - Pre-heat the oven to 200C/GM6.
2 - Put the apple slices, lemon juice, sugar and spices into a pan. Bring to the boil then simmer for a few minutes until the apples soften a little. Stir in the brambles.
3 - Butter an oven-proof dish. Tip in the fruit mixture.
4 - In a mixing bowl, mix together the muesli, spices and sugar. Using your fingers, mix in the butter so that you have almost large chunks of muesli. If it seems too dry, mix in a little more butter.
5 - Pour on top of the fruit and gently shake to level. Bake for 30-40 minutes until the topping is golden and crisp and the purple coloured sugary juices are bubbling around the sides.