MOB's Apple Crumble

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Step 1.

Heat your oven to 200°C/400°F.

Step 2.

Make your filling. Peel and core your apples, then dice into 2cm chunks. Place 3/4 of your apples into a medium sized saucepan along with your sugar, the juice from your lemon and your water. Bring to a simmer over a medium heat, then cook for 15 mins until breaking down and turning nice and saucy. Add your remaining apples and stir to combine - these will hold their shape when the crumble bakes to give you juicy apple chunks. Set aside.

Step 3.

Dice your butter into 1/2cm chunks. Pour your flour, cinnamon and nutmeg into a large bowl, then add your butter and rub through with your fingertips until your butter has all broken down and coated your flour - this mixture should resemble fine yellow breadcrumbs. Add your oats, soft brown sugar and demerara sugar (reserving 2 tbsp for later), then continue to rub in until your mixture resembles small pebbles. Pop your bowl in the fridge to rest for 15 mins - this will ensure it stays biscuity and crisp when baked.

Step 4.

Transfer your apple mixture to a pie dish, then top with your crumble mixture. Sprinkle with your remaining demerara sugar.

Step 5.

Bake for 25-30 mins until you have a golden and crisp top. Serve with a big scoop of vanilla ice cream and dig in.

If you don't have enough apples, this would also be delicious with some rhubarb, pears or berries chucked in to stew with the apples.

1.2kg Bramley Apples
80g Soft Brown Sugar
1 Lemon
75ml Water
200g Plain Flour
½ Tsp Cinnamon
Pinch of Nutmeg
170g Cold Butter
50g Soft Brown Sugar
80g Demerara Sugar
75g Rolled Oats
Vanilla Ice Cream, To Serve