Apple and cheese is a timeless perfect pairing (think a ploughman's), so putting some parmesan into an apple crumble isn't as weird as it might sound!
This recipe calls for a shallow casserole dish, something that can go on the hob and in the oven that isn’t too deep.
Turn your oven on to 200C/400F/Gas 6.
Start by peeling, coring and chopping your apples into rough chunks. Then, with a generous amount of butter, stew them in your casserole for 10 minutes with the lid on. After five minutes, pour in the Madeira.
For this unusual savoury crumble topping, rub together the flour and butter in a large bowl, as you would any crumble, to form little beads. Now to make it savoury, mix in 80g/3oz of grated parmesan and the breadcrumbs along with the thyme.
By now the apples should be nice and soft, so simply scatter the crumble mix over the apples, grate over that the remaining parmesan for good measure and put in the oven for 25 minutes. When the top is golden brown and the apples are bubbling serve as a savoury side. I like it especially with sausages.
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