800g apples (about 5) of any variety
about 60g brown sugar: demerara, soft brown or golden caster are all fine (use less sugar if your apples are already sweet)
juice of 1/2 lemon
For the crumble:
350g plain flour
100g brown sugar
250g cold butter
1 tablespoon brown sugar
2 tablespoons jumbo oats
Pre-heat the oven to 180C / gas 4. Lightly grease an ovenproof dish about 25 x 20cm with butter.
Peel and core the apples, then chop them into chunks about 1.5cm square (they can be rough!). Put them into the ovenproof dish, and toss with the sugar and the lemon juice (to stop them going brown).
Rub the butter into the flour: either chop the butter into little pieces into the flour, or you can grate cold butter straight into the flour (dip the butter in flour if it starts melting). Using your fingertips, rub the butter and flour together until it looks like breadcrumbs. Stir through the sugar.
Tip the flour topping over the chopped apples, don’t press it down but just spread it evenly over. Sprinkle over the jumbo oats and sugar, and bake for 35 – 45 minutes, until the topping is lightly toasted brown and the fruit is soft. Serve with custard, ice cream, creme fraiche or natural yoghurt.