4 large cooking apples, such as Bramleys, peeled, cored and diced
1½ tsp ground cinnamon
50g butter, at room temperature
250g caster sugar
200g plain flour
50g porridge oats
50g walnuts and/or hazelnuts, chopped
1½ tbsp demerara sugar
custard or vanilla
Preheat a fan oven to 160C (320F/gas 4) and line a baking sheet with baking parchment.
Place the diced apples in an ovenproof dish, sprinkle with half the ground cinnamon and a couple dollops of the butter.
Put the sugar, flour and the remaining butter into a large bowl and mix together with your fingertips. You should combine the ingredients by rubbing between your fingers and thumbs to create a breadcrumb-like texture. Then add the oats, walnuts or hazelnuts, sprinkle in the remaining ground cinnamon and mix thoroughly.
Once the dry mix is combined, spread it out evenly on the prepared baking sheet and bake it in the oven for 10 minutes. (This part is optional, but I love doing this to create a particularly crunchy crumble topping.)
Spread the topping over the apples and sprinkle the demerara sugar over the top. Then, cook in the oven for 45 minutes until golden brown and bubbling round the edges.
Serve with a healthy dollop of custard or vanilla ice cream. Or simply with a big bowl and spoon.
Apple by James Rich (Hardie Grant £20) Photography ©Jacqui Melville