Apple Crumble

Method

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1. Toss the apple slices with the caster sugar, cornflour, cinnamon and lemon juice and tip them into a baking dish.

   Mark done

2. Dot the 30 g butter over the fruit.

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3. Rub the 120 g cold butter into the flour with your fingertips until it looks like coarse gravel with lumps still in it. Stop there.

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4. Stir in the demerara, oats, salt and cinnamon.

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5. Scatter the crumble loosely over the fruit without pressing it down at all.

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6. Bake at 180C fan / 200C / gas 6 for 45 minutes, until the top is deep gold and the juices are bubbling up around the edges.

   Mark done Start 45 min timer

7. Rest 10 minutes before serving — the fruit is molten straight from the oven.

   Mark done

Chef’s Tips

• Coarse gravel, not breadcrumbs. Stop rubbing early.
• Never press the topping down.
• Do not pre-cook the apples. Bramleys collapse on their own.

Pairing Suggestions

• Hot custard
• Vanilla ice cream
• Double cream

Storage & Reheating

Refrigerated for 4 days. Re-crisp in the oven, not the microwave. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.