150g Plain Flour
60g Castor Sugar
a pinch of salt
1 teaspoon Cinnamon
75g Butter, cold
For the Filling
100 ml water
4 Large Ripe Apples, cut into chunks
1/4 Cup Sultanas
50g Castor Sugar
Juice and zest of 1 Lemon
Preheat your oven to 200ºC
Sift the flour into a bowl and add the sugar, salt and cinnamon.
Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
To make the filling, boil the water and sugar together, then carefully drop in the apples and sultanas and simmer gently for a couple of minutes.
Add the lemon zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche.