Ginger And Apple Crumble
|Apples||1 1⁄2 Pound|
|Brown sugar||4 Ounce|
|Grated lemon rind||1⁄2 Teaspoon (A little)|
|Water||2 1⁄2 Ounce (1/2 gill, approx)|
|Plain flour||6 Ounce|
|Castor sugar||3 Ounce|
|Ground ginger||1⁄4 Teaspoon|
Peel, core and slice the apples into a pan.
Add 1/2 gill water, 4 oz brown sugar and lemon rind.
Cook gently with lid on the pan until soft.
Place in a greased 2-pt. pie-dish.
Rub the fat into the flour until of the consistency of fine breadcrumbs.
Add the castor sugar, ground ginger and mix well.
Sprinkle the crumble over the apple; press down lightly.
Bake in a moderate oven (350° F., Gas 4) until golden brown, and the apples are cooked—about 30— 40 min., depending on the cooking quality of the apples.
Dredge with castor sugar and serve with custard or cream.
Note: For apples the same weight of the following may be substituted: damsons, gooseberries, plums, raspberries or rhubarb, and the crumble named accordingly.