Cooking time: 1 hour
Combine self raising flour, margarine and caster sugar into a bowl, rubbing the mix with your fingers until it becomes like breadcrumbs.
Stew the chopped apples with 2 tablespoons of water, cinnamon and 50g of the sugar in a pan on the hob over a medium heat until they become soft and mushy.
Spread the apple filling on the bottom of a greased baking dish, scatter the breadcrumbs mixture on top to cover the filling.
Bake it for about 20 minutes, until the topping becomes crunchy.
Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.
Serve slightly chilled between 12 & 14° C in a white wine glass.
Pairs perfectly with fruit and ice-creams.
The structure of the wine allows conservation of the bottle for a few months.
