30g/1oz butter
1 cooking apple, peeled, chopped
1 orange, juice only
1 sprig fresh rosemary
1 tbsp caster sugar
85g/3oz plain flour
50g/1¾oz butter
1 free-range egg, beaten
2 tbsp caster sugar
2 tbsp cold water
double cream, to serve
Preheat the oven to 200C/400F/Gas 6.
For the apple filling, melt the butter in a small saucepan, add the apple pieces and cook gently for 2-3 minutes.
Add the orange juice, rosemary and sugar and cook for 5-6 minutes, covered with a lid. Remove the rosemary sprig and pour the mixture into a small ovenproof gratin dish.
For the topping, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg and sugar to the mixture, then gradually add enough water to create a lumpy texture, taking care not to make it too sticky (you may not need it all).
Place the crumble topping mixture on top of the apples in the gratin dish. Place on a baking sheet, transfer to the oven and bake for 10-12 minutes, or until bubbling and golden-brown.
To serve, allow the crumble to cool slightly, then pour over the cream.
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