Anna’s Apple Crumble
- 2 large or 3 medium cooking apples, peeled and sliced fine
- 1 lemon – the zest and 1 tablespoon of juice
- 100g sugar (half granulated and half demerara is best)
- 100g plain flour
- 1 tsp cinnamon
- 50g butter
- Flaked almonds
Set oven to 160 degrees fan. Zest the lemon and put it and a tablespoon of juice plus a couple of tablespoons of water in the bottom of an ovenproof dish (our square white ones are good). Toss the apple slices in the liquid – this helps to stop them going brown (because of the lemon juice) and also distributes the zest. Then arrange the slices so that they are flat and fill the corners of the dish as much as possible. Put the sugar, flour, cinnamon and butter in a bowl and mix with your hands as if you were making pastry. When the butter is all combined mix in the almonds and then scatter the topping over the apples (don’t press the mixture down because it will toast better – especially the flaked almonds which are sticking out). You can leave the crumble made up like this for up to maybe an hour before putting in the oven if you need to.
Bake in the oven for about 45 mins – keep an eye on it – it should bubble around the edges in a nice sticky way. You can put the oven on top heat for the last 5 mins to make sure that the topping goes nice and toasty. Nice with cream or yogurt.