GRANNY SMITH & CINNAMON CRUMBLE

SERVES 6

1.8kg (about 12) Granny Smith apples, peeled, cored, quartered 1/2 cup (110g) caster sugar Finely grated zest and juice of 1 lemon 3 tsp cornflour Vanilla ice cream, to serve

CINNAMON CRUMBLE

13/ 4 cups (260g) plain flour 200g unsalted butter, chopped 1 tsp baking powder 1/2 cup (110g) caster sugar 1/4 cup (55g) demerara sugar 1 tsp ground cinnamon

Preheat the oven to 180°C. Grease a 2L (8-cup), 30cm round ovenproof dish.

For the crumble, place flour in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add baking powder, sugars, cinnamon and a pinch of salt, and stir to combine. Chill until required.

To make the filling, combine apple, sugar, lemon zest and juice in a saucepan over medium-high heat and stir until sugar dissolves. Cover, reduce heat to medium-low and cook for 8-10 minutes or until apple is just tender. Combine cornflour in a bowl with 1 tbs hot water, then stir into apple mixture. Transfer to prepared dish and top with crumble.

Bake for 50-55 minutes or until golden and bubbling. Serve hot with ice cream.