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Soft spiced apples under a golden buttery crumble. The smell when this comes out of the oven is worth making it for alone. Custard is not optional.
What you need 🛒
How to make it 👨🍳
Preheat the oven to 190°C / 375°F.
Peel, core, and cut the Bramley cooking apples into rough chunks about 2–3 cm. Tip into a baking dish and toss with the Caster sugar and Cinnamon.
Make the crumble topping: put the Plain flour, Cold butter (cut into small cubes), and Demerara sugar into a bowl. Rub the butter into the flour with your fingertips until the mixture looks like very rough, uneven breadcrumbs — pea-sized lumps are good. Stop before it gets sandy.
Stir the Rolled oats into the crumble mixture.
Scatter the topping evenly over the apples — do not press it down. Loose and lumpy gives you maximum crunch.
Bake for 35–40 minutes until the topping is deep golden and the apple juices are bubbling up around the edges.
Leave to cool for 10 minutes before serving — it is molten underneath straight from the oven. Serve with Custard or ice cream.
