Fast Apple Crumble

Step 1/9

Heat oven to 190°C

Step 2/9

• 120 g plain flour
• 60 g caster sugar

• bowl

Tip 60g plain flour and 30g caster sugar into a large bowl

Step 3/9

• 60 g unsalted butter (at room temperature)

Add 30g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

Step 4/9

• baking sheet
• oven

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

Step 5/9

• 300 g Braeburn apples

• peeler

Meanwhile, for the compote, peel, core and cut 150g Braeburn apples into 2cm dice.

Step 6/9

• 30 g unsalted butter
• 30 g demerara sugar

• saucepan
• cooking spoon

Put 15g unsalted butter and 15g demerara sugar in a medium saucepan and melt together over a medium heat. Cool for 3mins until the mixture turns to a light caramel.

Step 7/9

• ½ tsp ground cinnamon

Stir in the apples and cook for 3mins. Add 1/4 tsp ground cinnamon, and cook for 3mins more.

Step 8/9

• saucepan lid

Cover, remove from the heat, then leave for 2-3mins to continue cooking in the warmth of the pan.

Step 9/9

• ovenproof gratin dish

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix.