— INGREDIENTS —

THE FRUIT FILLING:

• 1 kg Bramley cooking apples (or any tart baking apples, peeled, cored, and chopped into chunks)
• 50 g golden caster sugar
• 1 tsp ground cinnamon
• 1 tbsp water
  

THE CRISPY CRUMBLE TOPPING:

• 175 g all-purpose flour
• 110 g golden caster sugar
• 110 g unsalted butter (cold, cut into small cubes)
• A pinch of salt
• Optional: 3 tbsp rolled oats (for extra crunch)
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: PREHEAT THE OVEN

Preheat your oven to 190°C (375°F / fan 170°C). Find an ovenproof baking dish that is about 20-25 cm (8-10 inches) wide.

STEP 2: PREPARE THE APPLE FILLING

Place the prepared apple chunks into a large bowl. Toss them evenly with the 50g of golden caster sugar and 1 tsp of ground cinnamon. Tip the mixture into your baking dish and sprinkle 1 tablespoon of water over the top. Press the apples down slightly so they form an even layer.

STEP 3: MAKE THE CRUMBLE MIXTURE

Put the 175g of flour and a pinch of salt into a large bowl. Add the 110g of cold, cubed butter. Using your fingertips, quickly rub the butter into the flour until the mixture resembles rough breadcrumbs. Make sure you do not overwork it or it will become a paste. Stir in the 110g of sugar (and the rolled oats if you are using them).

STEP 4: ASSEMBLE THE DESSERT

Pour the crumble topping evenly over the apples in the baking dish. Use a fork to spread it out into the corners, but do not pack it down tightly. Leaving it loose ensures a light, crispy texture.

STEP 5: BAKE UNTIL BUBBLING

Place the dish in the preheated oven and bake for 35 to 40 minutes. The crumble topping should be deep golden brown, and the apple juices should be bubbling up around the edges of the dish.

STEP 6: SERVE THE BRITISH WAY

Allow the crumble to cool down for about 5 minutes before serving, as the fruit center will be incredibly hot. Scoop generous portions into bowls and serve with a massive amount of warm custard, vanilla ice cream, or double cream!