This Crumble is extra extra crunchy as you bake the topping not once, but twice!
200g/7oz Plain Flour, sieved
100g/4oz Porridge Oats
175g/6oz Brown Sugar
200g/7oz Unsalted Butter, cubed at room temperature
450g/1lb Cooking Apples, peeled, cored and cut into 1cm/½in pieces
2tbs Runny Honey or Agave Nectar
20-30g/1oz Brown Sugar
(add this slowly to taste, you will need more or less depending on how tart the apples are)
1tsp Ground Cinnamon
Small amount of Butter for greasing
1. Preheat your oven to 180C/350F/Gas 4
2. Place the flour, oats, butter and sugar in a large mixing bowl. Rub in the butter using your fingertips (Tip: actually use the very tips of your fingers instead of the whole finger - everything will combine better)
3. Once your mixture is breadcrumb like, place it onto a baking tray, making sure it is evenly spread out covering the entire tray, (you are trying to get maximum surface area exposure) bake for 15 minutes or until golden.
4. While the topping is baking you can make the filling, start by melting a tbs of butter in a non-stick fraying pan on a gentle heat.
5. Once the butter is melted, add your apple pieces, cook for a few minutes until everything starts to go mushy.
6. At this point, add in your honey/agarve nectar and sugar along with the spices, cook on a medium heat until soft for around ten minutes.
7. Now your filling should be cooked and ready and your topping should have come out of the oven. Butter a 24cm/9in ovenproof dish. (I used a pie tin as I am a lazy student.) Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
8. Now at this point you can either move onto the final bake, or leave the crumble to be baked later on (I imagine it is fine left overnight in the fridge for the next day.) If you proceed with baking, do so at the same oven temp, 180C, for 20-25 minutes or until golden.
9. Serve with whatever takes your fancy! Custard, double cream, clotted cream, ice cream.... the list goes on! (Tip : If you want to take the healthy(ish) route, then low fat crème fraîche is a good alternative.)