Classic apple crumble

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• Bramley applesPeeled, cored and sliced575 g
• Golden caster sugar (for the apples)2 tbsp
• Plain flour175 g
• Golden caster sugar (for the crumble)110 g
• ButterCold110 g
• Rolled oatsOptional1 tbsp
• Demerara sugarOptional1 tbsp
• Double cream, clotted cream or custardTo serve

1. 1

   Heat the oven to 190°C (170°C fan). Mix 2 tbsp of golden caster sugar through the peeled, cored apple slices (575 g, from about 3 medium Bramleys, cut about 1 cm thick), then pile them into a 23 cm round baking dish at least 5 cm deep, or a 20 cm square dish. Press down with your hand so less crumble sinks through.

2. 2

   In a bowl, mix 175 g plain flour and 110 g golden caster sugar with a generous pinch of salt.

3. 3

   Cut 110 g cold butter into the flour, then work it in using your fingertips until the mix resembles damp breadcrumbs. Shake the bowl so any larger lumps rise to the top, then rub those in too. Or pulse in a food processor until sandy, taking care not to over-process.

4. 4

   Pour the crumble over the apples, piling it up in the centre, then level it out with a fork. Gently pat the surface with the underside of the fork, which helps the topping bind and crisp up, then lightly drag the fork across the surface to make a decorative pattern.

5. 5

   Optionally, sprinkle rolled oats (1 tbsp) and demerara sugar (1 tbsp) evenly over the top.

6. 6

   Set the dish on a baking tray and bake for 35-40 mins, until the crumble is golden and a small sharp knife slides into the apples easily. Cool for 10 mins before serving.