1. Set the oven to 190 degrees.

2. Peel the apples and cut into 2cm chunks discarding the cores.

3. Melt the butter over a medium heat, add the apple and sugar and cinnamon, stir to coat, then cover until just softening - about 5 minutes. The apples should still have bite.

4. Stir in the cape gooseberries, whole, then transfer to a 23cm x 35cm x 7cm baking dish (it needs to be quite deep as there is a lot of fruit!).

5. Meanwhile, put all of the ingredients for the topping in a bowl and rub together until it resembles fine breadcrumbs.

6. Sprinkle the crumble evenly over the fruit using a fork to make sure it is well distributed. You can set it aside at this stage, to cook at a later date (it keeps well in the fridge for 2 days).

7. Place the crumble on a high shelf in the oven and bake for 35 - 40 minutes until golden brown on top, with some juices from the fruit just starting to rise.

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Apple & Cape Gooseberry Crumble

SERVES:

Serves 8 or 6 little piggies

For the fruit: 


200g cape gooseberries (also known as physalis)


1kg bramley cooking apples 


10g butter 


1tbsp muscovado sugar 


1tsp cinnamon



For the topping: 


250g plain flour 


100g self raising flour 


225g dark muscovado sugar


112g butter 



The cape gooseberries make this crumble a little different and add a different texture to the end dish

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Apple & Cape Gooseberry Crumble