How to make it

1 For the topping, add all the ingredients other than the optional extras to a food processor with a small pinch of salt. Pulse until the mixture resembles large breadcrumbs, but do not overwork (this can also be done by hand). Toss through the extra toppings, if you like, then tip into a container, cover and freeze for at least 1 hr or until needed. Can be made up to one week ahead. Heat oven to 200C/180C fan/gas 6. If you want a dark, crumbly topping, tip the mixture onto a baking sheet and bake for 8-10 mins until golden. Leave to cool and re-crumble, then set aside (keep the oven on).

2 For the apples, add the butter, sugar, apple juice, cinnamon and bay to a saucepan. Boil vigorously until you have a sputtering, buttery caramel. Remove the bay and cinnamon, then throw in half the Bramley apples. Cook down to a purée, then remove from the heat and stir through the rest of the Bramley apple chunks until coated. Transfer to a baking dish.

3 If you did not pre-bake the crumble, heat oven to 200C/180C fan/gas 6. Arrange the sliced Cox’s apple over the cooked apples in an even layer. Sprinkle your choice of crumble mixture loosely and roughly over the top, then bake for 30-40 mins until the crumble has browned and the filling is bubbling at the sides (the timings will depend on which topping you chose). Leave to rest for 10 mins before serving. While the crumble is baking, make the optional sugar and spice blend by mixing all the ingredients with a small pinch of salt. Serve on the side to sprinkle over.

GOOD TO KNOW 1 of 5-a-day PER SERVING 684 kcals • fat 42g • saturates 26g • carbs 70g • sugars 38g • fibre 3g • protein 4g • salt 1.0g