Apple Crumble

• 1kg apples (half Bramley, half eating apples), peeled, cored and chunked
• 50g light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp plain flour

• 150g plain flour
• 100g cold butter, cubed
• 75g demerara sugar
• 50g rolled oats
• A pinch of salt

Heat the oven to 190°C (170°C fan). Toss the apples with the sugar, cinnamon, lemon and flour, and tip into a 2 litre baking dish.

Rub the butter into the flour until it looks like breadcrumbs. Stir in the sugar, oats and salt, then squeeze a few handfuls together for crunchy clumps.

Scatter the crumble loosely over the apples. Don't press it down.

Bake until golden on top and bubbling at the edges.

Rest so the juices thicken a little.