Pink Lady ultimate hazelnut apple crumble

This recipe offers all the tradition and comfort that you’d expect from a warm apple crumble, but with a slight twist elevating it to the next level.

For more inspiration, visit: pinkladyapples.co.uk FOR THE FILLING:

10 Pink Lady® apples (roughly 1.8kg)

30g butter

50ml water

1 tbsp of golden caster sugar 1 tsp cinnamon Juice of 1 lemon 1 tbsp of plain flour

FOR THE TOPPING:

90g rolled oats

150g light brown Demerara sugar

150g self-raising flour 100g skinned, roughly chopped hazelnut 120g melted butter 2 tsp vanilla extract 1 Preheat your oven to 170°c. Peel, core and dice the Pink Lady® Lady apples into roughly 1-inch cubes. Measure out the ingredients for the filling

2 To make the apple filling, add the butter to a large saucepan to melt and then put in all the diced apples. Add the water, golden caster sugar, cinnamon, lemon juice and plain flour to the apples and stir well. Cook on a medium heat to soften the apples, stirring continuously. This will take approximately 15 minutes.

3 To make the topping, add the oats, Demerara sugar, selfraising flour and chopped hazelnuts to a large bowl, then pour over the melted butter and vanilla extract. Stir it all together to make it into a crumbly, oaty, nutty mixture to top your softened apples.

4 To bring the crumble together, find a heatproof dish (roughly 28 x 25cm). It can be rectangular, oval, round or whatever you have – as long as it’s at least a few inches deep to happily accommodate the crumble.

5 Fill the dish with the softened apples and top with the crumble mix making sure all the apples are completely covered.

6 Slide onto the middle shelf of your preheated oven and bake for 40 mins or until golden brown. 7 The crumble can be served piping hot, warm or cold. The best accompaniment is vanilla ice cream or custard.