Bramley Apple and Kentish Cobnut Crumble

Georgia Holroyd

Georgia Holroyd from Sholden in Dover 2018 finalist

Bramley Apples and Cobnuts are both in season and I was interested to see how they worked together


To start with make the crumble topping by placing the flour and butter in a mixing bowl and rub together until you get the texture of fine breadcrumbs. Place all the Cobnuts in a food processor and pulse until they look like breadcrumbs and then add them to the crumble mixture along with the caster sugar. Now you have the crumble topping you can now peel and slice the apple into a shallow 7inch ovenproof dish and arrange to cover the base of the dish. Sprinkle the soft brown sugar over the sliced apple and cover with the crumble topping. Place in a preheated oven at 180C for about 40 minutes. Serve with custard, ice cream or clotted cream.
Tip: If you make the crumble first and then prepare the apple you will prevent the apple turning brown.


1 Large Bramley Apple peeled and sliced
100g of shelled Cobnuts (you can use Hazelnuts if not available)
100g Plain flour
60g Caster Sugar
60g Butter
25g light soft brown sugar