Ingredients

• 300g/10½oz plain flour
• 200g/7oz brown sugar
• 200g/7oz unsalted butter
• cubed and softened to room temperature
• plus extra for greasing
• pinch salt
• 75g/3oz unsalted butter
• plus extra for buttering
• 1 kg/2lb 4oz eating apples (such as russet or cox)
• peeled
• cored and chopped into large chunks
• 150g/5oz caster sugar
• 5 star anise
• 1 cinnamon stick
• crème fraîche
• pomegranate seeds

Directions

• Preheat the oven to 200C/400F/Gas 6. To make the crumble topping
• put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time
• rub them into the flour mixture until it resembles breadcrumbs.
• Sprinkle the mixture onto a baking tray in a thin layer
• using two sheets if necessary. Bake in the preheated oven for 5-6 minutes
• or until lightly golden brown. Remove from the oven and break with a fork
• then return to the oven and repeat the process a couple of times
• until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately
• leave the oven on.
• To make the filling
• heat a wide
• shallow
• heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples
• sugar and cinnamon (if using)
• and cook
• stirring frequently
• until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise
• and add a little bit more sugar if you like.
• To assemble
• butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom
• then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6
• and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.
• To serve
• put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble.