The apple crust

• 1 kg of apples
• 75 g sultanas
• 2 spoons of butter
• 2 spoons of sugar
• 75 g butter
• 1 spoonful of rum
• 125 g flour
• 1 pinch of cinnamon
• 40 g sugar
• 1 pinch of salt

Peel, core and thinly slice the kilo of apples.

Put 75 g of sultanas in a bowl and cover with hot water.

Put the apples in the pan over high heat with 2 spoonfuls of butter.

Mix, add 2 spoonfuls of caster sugar and 1 pinch of cinnamon.

Stir again, lower the heat and cook, stirring and crushing the fruit, for 15 to 18 minutes.

Lightly squeeze the grapes and mix them with a spoonful of rum.

Add the compote, mix, pour into a buttered casserole dish and pack.

Mix 125 g flour, 1 pinch of salt and 40 g sugar in a bowl.

Add 75 g of butter and crumble it between your fingers.

You get little balls that you have to spread on the apples.

Place in the oven on gas mark 7 for 25 minutes.

Take 25 cl of liquid cream out of the refrigerator and pour it into a sauce boat.

Take the crust out of the oven and serve it hot with the cold cream.