Apple crumble on the menu tonight, but do I cook the bramley apples first? I have tried both ways. When I precook them, the crumble is far too soggy. But when I tried another recipe, just putting the crumble on top of the sliced apples, they were still hard when the crumble was cooked. Googling it, can find recipes for both ways.
Advice please?
Last weekend, in Rutland, the first statue in Britain of the late Elizabeth II was unveiled.