Apple Crumble

For the Apple Crumble, first remove the skin from the apples, cut them into quarters, remove the core and cut the quarters in half again. Add the cinnamon, sugar, ground cloves, juice of one lemon and the wine and simmer gently with the lid closed until the apples are just cooked but not yet soft.

Using a slotted spoon, place apples in a shallow baking dish, boil any remaining liquid until syrupy, then empty over apples in dish. Mix in soaked raisins if desired.

For the crumble, knead together flour, sugar and melted butter. Sprinkle the crumble over the apple mixture and bake at about 200 degrees for about 20 minutes. If necessary, brown slightly under the broiler.

Serve the warm Apple Crumble with well chilled crème fraîche.

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