Apple Crumble

This recipe is the only apple crumble I have ever made, and I don't think I need to look for another recipe. This is absolutely devine. I cut this recipe out of a magazine many years ago and I stuck it in a book. It was there for many years before I actually attempted to make it.

Crust

60 ml butter
25 ml cooking oil
37,5 ml sugar
5 ml vanilla essence
1 egg (beaten)
250 - 300 ml cake flour
10 ml baking powder
Pinch of salt

Filling

1 tin pie apples (385 g)
37,5 ml sugar
50 ml sultanas
25 ml fine apricot jam
12,5 ml candied peel
12,5 ml lemon juice
4 ml cinnamon

Method

Preheat oven to 180 degrees C.
Grease an ovenproof dish with approximately 1 litre volume.
Cream butter, oil and sugar together.
Add egg and vanilla essence.
Sift the flour, bakingpowder and salt together.
Mix with a fork to a soft dough.
Press approximately half the mixture into the dish. Refrigerate the rest of the dough. I usually bake the crust for approximately 5 minutes before I sppon the filling in. It prevents the crust from being soggy after it has been baked.
Simmer all the ingredients for the filling together for 5 - 10 minutes. Stir continuously to prevent the mixture from burning.
Spoon the filling into the crust.
Grate the rest of the dough over the mixture, spread evenly over the top.
Bake for 25 minutes until golden brown.
Serve it hot or cold with cream.

Naomi