Ingredients

• 900g (about 6-8 medium) cooking apples, such as Bramley
• 2-3 tbsp caster sugar (adjust to taste, depending on apple tartness)
• 1 tsp ground cinnamon (optional, but I do love it!)
• 2 tbsp water
• 225g plain flour
• 110g cold unsalted butter, cubed
• 50g caster sugar
• 1-2 tbsp demerara sugar, for sprinkling

Step-by-Step Instructions

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 2-litre ovenproof dish. A round or oval dish works beautifully.
2. Peel, core, and slice your apples. Don't worry too much about neatness; they'll soften wonderfully in the oven. Place them into your prepared ovenproof dish.
3. Sprinkle the caster sugar and ground cinnamon (if using) over the apples, then add the water. Give them a gentle toss to combine.
4. Now for the glorious crumble topping! In a large bowl, place the plain flour. Add the cold, cubed butter.
5. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse breadcrumbs. The key here is not to overwork it, darling, as that can make the crumble tough.
6. Stir in the 50g of caster sugar until well combined with the crumb mixture.
7. Spoon the crumble mixture evenly over the apples in the dish, ensuring they are completely covered. Don't press it down; we want it light and airy!
8. Finally, sprinkle the demerara sugar over the top. This gives a delightful crunch and a lovely golden hue when baked.
9. Bake in your preheated oven for 35-40 minutes, or until the topping is a beautiful golden brown and the apples underneath are tender and bubbling enticingly at the sides.
10. Serve warm with a generous dollop of cream, a scoop of vanilla ice cream, or my personal favourite, a jug of creamy homemade custard. Simply heavenly!