6 Granny Smith apples - peeled, cored and diced into chunks
150g caster sugar
1 cinnamon stick or 1 teaspoon ground cinnamon
200g plain flour
120g butter, chilled and cubed
100g demerara sugar
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Method Prep:20min › Cook:30min › Ready in:50min
Put apple chunks into a heavy based saucepan, along with the caster sugar and cinnamon. Cover and simmer for 25 to 30 minutes until the apples become soft. Be sure to stir occasionally at the beginning to avoid burning the apples, until the sugar dissolves.
Whilst apples are stewing, in a mixing bowl add the flour and cubes of butter. Rub the butter into the flour between the pads of your thumb and fingers in a fluttering motion. Keep doing this until the mixture resembles thick breadcrumbs. Place in the fridge for 10 to 20 minutes.
Preheat the oven to 160 C / Gas 2-3.
After apples have softened (should still be in chunks rather than completely broken down), remove cinnamon stick, if using, and transfer apples to a square oven dish, about 21x21cm. Allow apples to cool slightly.
Remove crumble topping from the fridge. Add the demerara sugar to the mixture and mix through with a fork. Sprinkle crumble topping over the stewed apples, taking care not to press the mixture down.
Place on the top shelf of the oven for 30 minutes, or until the crumble is golden. If you prefer a ‘crunchier’ crumble, add another 5 to 10 minutes to your cooking time.
You can mix the flour and butter in a food processor but be sure to pulse the mixture to avoid the crumbs from becoming too fine.