1. Place the apples in a saucepan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, about 5 minutes, then set aside to cool.
2. Preheat the oven to 170C/150C fan/325F/gas 3.
3. For the shortbread base, cream together the butter and sugar, add the egg and milk, then mix in the flour, baking powder and wheatgerm. Spread over the bottom of a greased cake tin (about 20cm square and 5cm deep) and bake in the oven for 10 minutes. Leave to cool in the tin.
4. Make the crumble by mixing all the dry ingredients together. Put the butter in a small saucepan, melt over a moderate heat, then pour it over the dry ingredients and mix together.
5. Spread the apple over the shortbread base, then sprinkle the crumble mix over the top. Bake for 10-15 minutes until lightly golden. Serve warm with vanilla ice cream.
|Caster Or Granulated Sugar||100g|
|Granny Smith Apples, Peeled , Cored And Sliced||6|
|Pinch Table Salt|
|Caster Or Granulated Sugar||50g|
|Semi-skimmed Or Whole Milk||2tbsp|
|Medium Free-range Egg, Beaten||1|
|Caster Or Granulated Sugar||40g|
|Unsalted Butter Softened||75g|
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