Pre heat your oven to 180° C/350°F/Gas Mark 4. Peel and core your 1 kg apples. Chop into roughly 2 cm pieces. Place in a large saucepan. Add 15o grams sugar, 1 tsp cinnamon if using and 50 mls of water and heat over a medium heat for about 15 minutes and the apples are half puree. Stir through the 25 grams butter.
Empty into your chosen baking dish and set aside. Put the 100 grams of butter and 170 grams flour into a mixing bowl or the bowl of a food processor. Whizz the food processor until you have breadcrumbs and if rubbing the butter in by hand then rub in until you have the same.
Once you have breadcrumbs then keep going until it starts to clump together. That will give the topping an INCREDIBLE shortbread buttery, crunchy bite to your crumble. Stir through the 90 grams of sugar.
Scatter the crumble on top. Ideally you want about half of the depth of the apples. Bake in your oven for 30-45 mins or until piping hot and the crumble is baked through enough in the middle.
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Notes
Taste to check that the apple mixture is sweet enough. Add more sugar if it is not.Make sure you baking dish is roughly 15 x 22 cmCheck your crumble top is cooked enough in the middle.Double the recipe to feed up to 12 people. Increase the dish size too! You are looking for the crumble topping to be about ¼ the depth of the apple mixture.