The Bramley Apple tree is beginning to drop apples that are just ripe enough to use in cooking -they are only half the size the fully mature ones will be but it seems a shame to waste them. I peeled, cored and sliced them, cooked them until soft with some pear juice, cinnamon, mixed spice and brown sugar. I put a crumble topping on them and baked until golden - a bit of an autumn desert on a hot day when the pool is at 26C!
30ml water (adjust to suit your flour/weather)
Rub the butter into the flour by hand or whizz in a food processor
Stir in sugar.
If the mixture forms small clumps when you press it lightly you may not need to add water. Otherwise add a little water and mix so that the dough tends to clump. I find this gives a crunchier topping than if you sprinkle a dusty mixture on top of the fruit.
You can mix in spice or flaked almonds to vary this mixture. If you make too much just keep in a bag in the freezer and use when you need it, or make cookies. This amount gave a topping in a dish 7cm by 22cm - four modest portions or two for hungry people.