Ingredients for 6

Apple filling:

• 900 g Bramley apples, peeled, cored and sliced (2 lb)
• 75 g caster sugar (⅓ cup superfine sugar)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ¼ tsp grated nutmeg, optional
• 1 tbsp plain flour (1 tbsp all-purpose flour)

Crumble topping:

• 175 g plain flour (1⅓ cups all-purpose flour)
• 100 g cold unsalted butter, cubed (7 tbsp)
• 75 g demerara sugar or light brown sugar (⅓ cup)
• 50 g rolled oats, optional (½ cup)
• Pinch of fine sea salt

Recipe

• Prepare the apples: Put the sliced apples in a baking dish and toss with the sugar, lemon juice, cinnamon, nutmeg, if using, and flour.
• Make the crumble: Rub the flour, cold butter and salt together with your fingertips until the mixture looks like coarse breadcrumbs. Stir in the sugar and oats, if using.
• Assemble: Scatter the crumble topping evenly over the apples, leaving it loose rather than pressing it down.
• Bake: Bake at 180°C fan / 200°C conventional (350°F fan / 400°F conventional) for 35–40 minutes, until the topping is golden and the apples are bubbling at the edges.
• Serve: Leave to stand for 5 minutes, then serve warm with custard, cream or vanilla ice cream.

Chef’s Tips:

Use tart cooking apples such as Bramleys if you can — they soften beautifully and create a naturally saucy filling beneath the crumble.
Keep the butter cold when making the topping, and rub it in lightly so the crumble bakes up crisp rather than heavy.
Do not press the crumble topping down; scatter it loosely over the apples so the heat can crisp the edges properly.