tin size 24cm x 35cm or equivalent
serves, well, that’s debatable, because straight from the oven there are often fights for the last pieces… but, we think 12-16

for the apple

2kg Granny Smiths or similar tart cooking apple

100g caster sugar
200g water
60g unsalted butter

Peel the apples, cut the apple from the core in large chunks and slice thinly. Put everything into a non-stick wok, bring to the boil and cook on high heat, tossing it over frequently until the liquid is reduce to a buttery sauce consistency and the apple has lost rawness but has not gone mushie. Tip out onto a tray, spread it out and allow to cool.

for the brioche

225g full cream milk
15g dry yeast
130g caster sugar
4 small eggs…room temperature or slightly warmed in hot water
550g + 1 tablespoon strong flour
170g unsalted butter…melted but not hot

Put about a tablespoon of the melted butter into the baking tin and evenly butter the tin. Add a tablespoon of flour and shake it around the tin to evenly coat the tin…knock out any excess flour.

Weigh the milk and yeast into your mixer bowl and whisk until the yeast is dissolved. Add the caster sugar and eggs and whisk at medium speed until the sugar is dissolved and the eggs fully whisked in.

Weigh the flour into the bowl and using a k-beater or the Kenwood paddle attachment [our favourite for this type of dough] and mix for about 30 seconds on low speed before pouring the butter down the side of the bowl and mix together. Scrape the sides down once to make sure there are no flour pockets and work to a smooth dough.

Scrape the dough into the prepared tin and with wet hands spread the dough out in the tin.

for the crumble
300g strong flour
250g caster sugar
188g butter cut into small cubes
100g roasted chopped walnuts or almonds…optional

Weigh the flour, sugar and nuts [if you are using them] into your mixer bowl and using the whisk mix them together. Add the butter and work on medium speed until it is completely incorporated.

Spread the cooled apple evenly over the top of the brioche dough. Put a thin layer of fine crumble mix over the top and then press the mix into lumps and scatter across the top.

Allow to prove until it is close to the top of the tin.

pre heat oven to 175°C
Bake sitting on an oven tray turning once for about 35-40 minutes. Test the centre with a skewer just to make sure it is cooked in the middle. Stand on a rack for at least 15 minutes before cutting to allow it to firm up.

serve with
Vanilla ice cream, vanilla ice cream with a ripple of the same fruit, cremé anglaise, rich cream.

note…very handy!
Make a double batch of crumble mix and keep it in the fridge. It is the handiest for a fast fruity dessert and a great way of using up ripe fruit.

Take the crumble mix out of the the fridge for about 10 minutes to allow it to soften up and use as previously described.