Easy apple crumble
- Preheat a fan oven to 180deg C.
- Peel, core and dice the apples. Place them in a saucepan with the tablespoon of water, sugar and cinnamon stick.
- Place on a low heat, covering with a lid to stew for half an hour, stir occasionally early on to avoid burning.
- Take off heat, remove cinnamon stick and lay apple mix in an ovenproof dish (approx 15cm diameter).
- Put the remaining crumble ingredients (sugar, butter and flour) in a food processor and blitz, or use a mixing bowl, working the ingredients through your fingers to create the crumble topping.
- Optional: Add a small handful of crunched cornflakes (for extra crunch) or a sprinkling of cinnamon (for spice) here if you like.
- Lay the crumble topping evenly over the apple mix and pack down gently.
- Bake in oven for 30 mins.
- Serve hot with cream, custard or vanilla ice cream. You choose!
- For an even quicker apple crumble fix, buy pre-prepped frozen apple slices (Waitrose bramley slices work perfectly), skip steps 2-4 and simply toss the slices in cinammon powder and sugar.
- Try this with a Coteaux du Layon white wine (France) or other sweet Loire white.
- Avoid messy serving by making and cooking this in individual ramekins.
- This dish is very flexible – you can add any fruity seasonal ingredients, from rhubarb to raspberries. Rhubarb will need more sugar. Taste to check and add more sugar as necessary after stewing.