Butterscotch apple crumble

● Preheat the oven to

190°C/170°C fan/375°F/gas mark 5.

● To make the topping, mix the flour, sugar and salt in a large bowl. Then, a few cubes at a time, add the butter and use your thumbs and fingertips to rub it in until it looks like lovely, chunky breadcrumbs. You don’t want it too fine as some lumps are good for

extra crunch once it’s cooked. Set aside.

● In a medium saucepan melt the butter over a medium heat. Add the sugar and stir. Leave to dissolve, stirring every so often, just so the caramel doesn’t burn.

● Meanwhile, pour the cream into a jug and stir in the vanilla.

● After about 3 to 5 minutes, reduce the heat under the pan to low and, using a whisk, carefully pour in the vanilla cream, whisking as you go.

● Add the apple and flaky salt, and gently stir them through so that the slices are completely coated in the thick butterscotch.

● Transfer this mixture to a medium oven dish and scatter the crumble evenly over the top.

● Bake in the oven for

30-40 minutes, or until the crumble is a golden colour and the filling is bubbling.

● Serve the hot crumble in bowls smothered in lashings of custard – and vanilla ice cream. I love it with that, too.

For the topping

150g plain flour

90g dark brown soft sugar

A pinch of salt

100g butter, cubed and chilled

For the filling

50g butter

150g dark brown soft sugar

100ml double cream

1⁄4 tsp vanilla extract

2 large cooking apples, peeled, cored and sliced

A large pinch of flaky salt