annual festival each October to celebrate the Bramley. My Apple Crumble 1kg Bramley Apples 3 tablespoons of Apple Juice or water 2 tablespoons Caster Sugar ( approximately ) Juice of half a Lemon ½ teaspoon freshly grated Nutmeg 120 gr Self Raising Flour 100 gr Caster Sugar 75 gr Butter Optional 40 gr Rolled Oats 40 gr Demerara Sugar Preheat your oven to 200 C / 400 F/ Gas 6. Wash the apples, peel and cut them into quarters. Remove the cores and slice each piece of apple in two. Put the apple pieces into a medium sized, heavy bottomed pan with the apple and lemon juice and cook over a low heat for about five minutes, until the apples start to soften. I like the apples to start to break up leaving some bigger pieces for texture. Taste the apples for sweetness, sprinkle with sugar as required and carefully stir in. Add the nutmeg and gently stir again. Transfer the apple mixture to a shallow ovenproof dish. In a bowl blend the flour and butter together by rubbing with the tips of your fingers until the mixture looks like fine breadcrumbs, alternatively you can pulse together in a food processor for a few seconds. Blend in the caster sugar thoroughly ( at this point stir in the oats and the brown sugar if required ) and then loosely sprinkle the mix over the cooked apples in the dish. Place the crumble in the oven to bake for thirty minutes or until crunchy and golden-brown on top. Serve with custard, cream or ice cream.