Pennsylvania Dutch Apple Crumble

Prep: 25 minutes plus 1 hour resting

Baking time: 35-40 minutes

Serves: 4

Ingredients: 

For the pastry:

• 175g plain flour
• 85g butter (cubed)
• 30-45ml water
• Pinch of salt

For the filling:

• 1 tsp cinnamon
• 1 tsp nutmeg
• Zest and juice of 1 lemon
• 150g plain flour
• 1 tsp caster sugar
• 1kg apples, peeled and cored

For the crumble mixture:

• 200g unsalted butter (cubed)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 200g light brown sugar
• 200g wholemeal flour

Method: 

• To make the pastry: Add the flour, salt
  and butter to the bowl. Attach the K beater
  and mix on a low speed until it resembles
  bread crumbs.
• With the machine still running slowly add the
  water until a dough forms. Remove from the
  bowl and wrap in clear film, leave to chill in the
  fridge for 30 minutes.
  
• Remove the dough from the fridge and roll
  onto a floured surface. Line four small pastry
  dishes with the pastry and leave to rest in the
  fridge for 30 minutes.
• To make the filling: Add the cinnamon,
  nutmeg, zest and juice of the lemon, plain
  flour and caster sugar. Attach the K beater and
  mix until combined, remove from the bowl
  and reserve.
• To make the crumble mix: Add the butter,
  cinnamon, nutmeg, sugar, and wholemeal
  flour. Attach the K beater and mix on a medium
  speed until the mixture comes together,
  remove from the bowl and reserve.
• To assemble the crumble: Remove the pastry
  dishes from the fridge, slice the apples and
  divide between the dishes. Add the reserved
  filling mixture and top with the crumble mix.
• Bake in the oven for 35-40 minutes, until
  golden.
• Serve warm with a little cream.