The apples I used in this recipe come from an apple tree in Mountbellew, where my father grew up. His father, Tommy, planted this tree in 1948 and this year was the first year that I saw the apples in abundance when I went on a visit during the summer. I arrived to find my dad delicately filling two big boxes with them.
We used to always spend summers down in Mountbellew when we were kids and I remember my sisters and I picking up apples in the garden and taking a chunk out of them only to find out they were so bitter your whole face would screw up.
We brought them home to Sligo and in no time at all I was rifling through them to find the juiciest looking ones for a crumble.
For the crumble you will need:
150g mix of of brown/white flour
For the filling:
4 tablepsoons water
3 tablespoons honey
40g Brown sugar
2 teaspoons cinammon
A handful of raisins
Peel and chop the apples and place in a sauce pan with 20g butter
Add in a few tablespoons of water
Tip in the raisins and cinammon, sugar and honey.
Stir and let it stew for a few minutes.
The sugar and honey will draw out the juices from the apples creating a sumptuous sauce.
The apples should soften after a few minutes.
While the apples are stewing you can begin to make the crumble.
In a mixing bowl, add the flour, sugar and butter and using your fingers combine it all together.
It should resemble a breadcrumb consistency.
When the apples are ready, line an ovenproof dish with them and allow to cool for a few minutes.
Then you can cover the apples with the crumble mixture, spreading it evenly.
Place a few knobs of butter on the crumble and pop it in the oven.
Cook for 35 minutes or until golden brown.