NINA ZENOVYA
1. Set the oven to 190 degrees.
2. Peel the apples and cut into 2cm chunks discarding the cores.
3. Melt the butter over a medium heat, add the apple and sugar and cinnamon, stir to coat, then cover until just softening - about 5 minutes. The apples should still have bite.
4. Stir in the cape gooseberries, whole, then transfer to a 23cm x 35cm x 7cm baking dish (it needs to be quite deep as there is a lot of fruit!).
5. Meanwhile, put all of the ingredients for the topping in a bowl and rub together until it resembles fine breadcrumbs.
6. Sprinkle the crumble evenly over the fruit using a fork to make sure it is well distributed. You can set it aside at this stage, to cook at a later date (it keeps well in the fridge for 2 days).
7. Place the crumble on a high shelf in the oven and bake for 35 - 40 minutes until golden brown on top, with some juices from the fruit just starting to rise.
Apple & Cape Gooseberry Crumble
SERVES:
Serves 8 or 6 little piggies
For the fruit:
200g cape gooseberries (also known as physalis)
1kg bramley cooking apples
10g butter
1tbsp muscovado sugar
1tsp cinnamon
For the topping:
250g plain flour
100g self raising flour
225g dark muscovado sugar
112g butter
The cape gooseberries make this crumble a little different and add a different texture to the end dish
