75 g/3 oz butter or hard block
75 g/3 oz rolled oats
3 cooking (tart) apples, sliced
15 ml lemon juice
50 g/2 oz sultanas (golden raisins)
50 g/2 oz glace (candied) cherries,
50 g/2 oz angelica, chopped
75 g/3 oz light brown sugar
90 ml/6 tbsp pineapple juice
2.5 ml tsp mixed (apple-pie) spice
Pouring cream, to serve
Put the flour in a bowl. Rub in the
butter or margarine and stir in the oats. Toss the apple slices in the
lemon juice to prevent browning. Layer the apples in a 1.2 liter/2
pt/5 cup ovenproof dish with the sultanas, cherries, angelica and 50
g/2 oz of the sugar. Mix the remaining sugar into the crumble mixture.
Pour the pineapple juice over the fruit and sprinkle with the spice.
Scatter the crumble over and press down lightly. Bake in a preheated
oven at 200°C/ 400°F/gas mark 6 for about 30 minutes until crisp and
golden brown. Serve warm with pouring cream.