Apple crumble


For the stewed apples 

For the stewed apples
2kg Bramley apples, halved, cored but unpeeled
200-500g sugar, depending on how sweet you like your puddings
150g butter

For the crumble

200g cold butter
100g flour
100g ground almonds
100g oats
250g demerara sugar
Good pinch of salt


  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Chop the apples into chunks.
  3. Heat 200ml water in a large saucepan and add the apple chunks and sugar. Stir over a low-medium heat, until the apples have broken down and formed a purée, about 10 minutes. While still hot, stir the butter into the apple mixture.
  4. Rub the butter and flour together with your fingertips, bringing in the ground almonds until the mixture is the texture of chunky breadcrumbs.
    Stir in the oats, sugar and a good pinch of salt.
  5. Put your apple mixture into a 13cm x 25cm (or equivalent) roasting tin or ovenproof dish. Scatter the crumble mixture on top and bake for 30 to 40 minutes, until golden and bubbling