Apple and Hazelnut Crumble

Serves 4

• 480g (1Ib) Bramley apples, cored and chopped
• 2 tbsp damson gin
• 2 tbsp sugar

Crumble Topping:

• 225g (8oz) plain flour
• 175g (6oz) butter
• 175g (6oz) Demerara sugar
• 50g (1¾oz) chopped roasted hazelnuts

Place the apples into a cast iron baking dish, sprinkle with the damson gin and the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. (Alternatively put the flour, very cold butter and sugar into a hand Blender and blitz, then stir in the hazelnuts). Sprinkle the mixture on top of the fruit.

2 oven AGA: Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.

3 and 4 oven AGA: Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked.

Serve warm with custard or cream.

Conventional cooking: Cook at 180°C, (350°F), fan oven 160°C, Gas Mark 4 for 35-40 minutes until the crumble is golden and the fruit is cooked.