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- For that stewed apples:
- 3 medium apples
- 1 tablespoons of caster sugar
- 2 tablespoons of water
- For that bases:
- 85 g butter, softened
- 115 g light brown soft sugar
- 1 egg
- 115 g self-raising flour
- 3/4 teaspoon ground cinnamon
- 55 g oatmeal
- For that topping:
- 50 g butter
- 100 g flour
- 50 g light brown soft sugar
Method
- First, stew the apples: Peel, core and finely chop (1-2 cm cubes) the apples and include a small saucepan having a lid.
- Add some water and caster sugar, cover and produce towards the boil, then turn lower heat to enable them to stew when you result in the bases. Keep close track of how soft they're becoming, they must be ready within ten minutes. Remove in the heat once they resemble apple crumble filling.
- To help make the bases: Preheat the oven to 180C (350F, gas mark 4). Beat the butter and sugar together until pale and fluffy, then progressively beat within the egg.
- Mix the flour and cinnamon, then sift in to the batter. Finally add some oatmeal and fold it altogether.
- Grease a 12-hole mince cake tin and employ a tablespoon to split the bottom mix evenly together. Offer one for reds when you result in the topping.
- To help make the topping: Inside a mixing bowl, make use of your fingers to crumble together the butter and flour, until they form crumbs.
- Add some sugar and crumble it in to the butter and flour before the whole mix resembles fine crumbs.
- Assemble and bake: Flatten each spoonfull of batter, and employ your finger or the rear of a spoon to create an indent in every base.
- Make use of a teaspoon to include the stewed apple to create a small mound on the top. Leave 1-2mm of batter visible in the edges underneath the apple. Spoon the crumble topping over each cake to pay for the apple and base.
- Bake for 1015 minutes or until golden brown. Awesome slightly within the tin, then come out onto a wire rack using a rubber spatula.
- Serve warm, if at all possible.
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