Method
Peel, core and cut 4 Bramley apples into chunks. Put in large pan with 1 tbsp water, 2 tsp lemon juice, 2 tbsp sugar. Put 2 elderflower heads in a muslin bag and hang over the side of the pan in the juices. Cook gently 20 mins stirring occasionally. Taste for sweetness. Crumble topping: preheat oven to 190C. Rub 50g plain flour and 50g butter to breadcrumbs. Add 40g caster sugar and 20g porridge oats. Spread on greased tin, bake 10 mins, stir, bake 5 mins, stir, bake another 5-10 mins until pale golden. Cool. Serve apples with crumble and creme fraiche.