The best apple crumble

You can’t beat a traditional apple filling topped with crispy, buttery crumble - classic comfort food at its best

FOR THE FILLING

575g Bramley apple (3 medium apples), peeled, cored and sliced to 1cm thick

2 tbsp golden caster sugar

For the crumble

175g plain flour

110g golden caster sugar 110g cold butter

FOR THE TOPPING

1 tbsp rolled oats

1 tbsp demerara sugar

Double cream , clotted cream or custard, to serve

1 Heat the oven to 190C/170 fan/gas 5. Toss apples with golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish.

Flatten down with your hand to prevent too much crumble falling through.

2 Put plain flour and golden caster sugar in a bowl along with a good pinch of salt.

3 Slice in butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Then shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

4 Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.

5 Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.

6 Sprinkle rolled oats and demerara sugar over evenly, if you wish.

7 Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.