MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Nutty Spelt Apple Crumble Categories: Desserts Yield: 6 Servings 8 Cox apples; peeled, cored -and cut into chunks 60 g Light brown sugar 3 tb Wholemeal spelt flour 1/2 ts Cinnamon 1/2 ts Ground ginger Topping 100 g Salted butter; cubed, at -room temperature 200 g Wholemeal spelt flour 75 g Hazelnuts; roasted and -chopped 100 g Light brown sugar 75 g Dark chocolate; cut into -small chunks I always use cox or braeburn apples in my crumbles, though I know there'll be those of you who swear by tarter varieties to balance the sweetness of the topping. The choice is yours, really, and a pudding as homely as crumble is hardly the place to quibble over such specifics. Just make sure you tweak the sugar quantities depending on what apples you choose, and steer clear of very sweet eating apples, such as Pink Ladies, which don't tend to hold up as well to cooking. Preheat the oven to 180 C/350 F/gas mark 4. Pick out a medium oven dish or tin roughly 1.5 litre capacity. Prepare the apples. Toss the apples with the brown sugar, flour, cinnamon, and ginger. In a mixing bowl, rub the butter into the flour, then stir in the sugar and chocolate chunks. Sprinkle the crumble mixture over the filling in a thick layer. Bake in the preheated oven for 40 to 45 minutes, or until the apple is tender, the juices bubbling through and the crumble golden brown. Enjoy hot, with a good vanilla ice-cream. Recipe FROM: MMMMM