Instructions

1. Pre-heat oven to 180°C/160°C Fan/gas 4.
2. In a bowl, combine the dry ingredients and give a quick stir to mix. Add the butter and rub into the flour mixture with your fingertips until it forms a lumpy dough. You can also use a mixer.
3. Cut the apple into chunks or thick slices, whichever you prefer, and arrange half of them in a small shallow oven-proof casserole dish (with a capacity of about 500ml). Sprinkle with a bit of extra sugar if you prefer a sweeter crumble. Arrange the remaining apple on top and sprinkle with more sugar if preferred. Drizzle with a squeeze of lemon.
4. Pile the crumble mixture on top of the apple, don’t worry if it seems too high for the dish, it will sink as it cooks. Bake for 30-35 minutes until the top is golden and it’s bubbling around the edges.
5. Remove from oven and leave to stand for 5-10 minutes before serving while still warm. If you prefer firmer pieces of apple in your crumble, you can cut the apple thicker, and smaller pieces will mean a softer apple filling.
6. Can be prepared ahead of time and kept in the fridge until ready to bake.
7. Recipe is easily doubled or tripled, just make sure to use a suitably sized dish for the amount. Larger crumbles may need an extra 5 minutes of baking. To test, use a sharp knife to pierce a piece of apple in the middle of the crumble, if it passes through easily, it’s ready.