10 Pink Lady apples
2 tbsp of golden caster sugar
1 tsp of cinnamon
Juice of 1 lemon
1 tbsp of plain flour
90g of rolled oats
150g of light brown demerara sugar
150g of self-raising flour
100g of skinned hazelnuts, roughly chopped
120g of melted butter
2 tbsp of vanilla extract
Step 1Preheat the oven to 190°C/fan 170°C/gas mark 5.
Step 2Start by making the filling. Put the apples, golden caster sugar, cinnamon, lemon juice and plain flour in a saucepan with 50ml of water. Stir well and cook on a medium heat for roughly 15 minutes until the apples have softened nicely, stirring all the time.
Step 3For the topping, add the oats, demerara sugar, self-raising flour and chopped hazelnuts to a large bowl. Pour over the melted butter and vanilla extract and stir to combine.
Step 4Once the apples have softened and the topping is combined, lightly grease a heat-proof dish (roughly 28 x 25cm and at least 5cm deep) with a little butter. Fill the dish with the softened apples and top with the crumble mix making sure all the apples are completely covered. Slide onto the middle shelf of the oven and bake for 40 minutes or until the topping is golden brown.
Step 5To serve, top the apple crumble with vanilla ice cream or custard.