LOCAL CHEF RYAN BROKENBROW'S RECIPE
Christmas Crumble
For the ultimate comfort dessert, this crumble is filled with festive flavours and aromas. Bramley apples paired with spiced rum and raisins, topped with a hazelnut topping make this the king of crumbles.

- 1kg x plain flour
- 500g x unsalted butter
- 500g x demerara sugar
- 250g x hazelnuts
- 2.5kg x bramley apples (cored, peeled and roughly diced)
- 300g x caster sugar
- pinch of cinnamon
- 50ml x spiced rum
- 250ml x water
- 250g x raisins
- custard, cream or ice-cream to serve (optional)
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Preheat the oven to 180C/350F.
To make the crumble mix, place the flour, butter and demerara sugar into a food processor and mix for 2-3 mins. Then add the hazelnuts and pulse for 30 seconds. If you do not have a food processor this can be done by hand (just halve the hazelnuts and bash them in a tea towel or plastic bag before adding them to the mix).
Spread the crumble mix onto a baking tray and bake for 40-50 mins. Remove the tray every 10 mins and using a spatula turn the crumble mix over so it is cooked evenly.
To make the apple filing, place the apples, cinnamon, caster sugar, spiced rum and 250ml of water in a large saucepan and gently simmer for 15 mins until the apples begin to break down. Add the raisins and give it a good mix.
Assemble together by placing the apple filling in the bottom of an oven proof dish and then sprinkle over the crumble topping. Place the assembled dessert back into the oven for 10-15 mins until warmed through.
Serve with custard, ice cream or cream, or even all of them!