Apple And Black Currant Fudge Crumble - cooking recipe

Ingredients

900 g cooking apples
225 g black currants, destalked
2 ounces demerara sugar
For the crumble
225 g plain flour
1 pinch salt
140 g butter
45 g granulated sugar
250 g hard butter fudge

Preparation

Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.