RecipePrep15 minsCook35 minsServes6DifficultyEasy
Ingredients
- 2 tsp Sun & Spice Ceylon Cinnamon
- 5 medium Bramley apples, peeled and sliced
- 100g caster sugar
- 200g plain flour
- 100g cold butter, cubed
- 75g demerara sugar
- 50g rolled oats
- Juice of half a lemon
Products Used
Method
- Preheat the oven to 190°C (375°F). Place the sliced apples in a baking dish, toss with the caster sugar, 1 tsp of Ceylon Cinnamon, and lemon juice.
- In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the demerara sugar, rolled oats, and remaining 1 tsp of Ceylon Cinnamon.
- Scatter the crumble topping evenly over the apples. Do not press it down, a loose topping gives the best crunch.
- Bake for 30-35 minutes until the topping is golden brown and the apple juices are bubbling at the edges.
- Remove from the oven and let it sit for 5 minutes before serving.
Tips
- Ceylon cinnamon has a milder, more refined flavour than cassia cinnamon, letting the apple flavour shine through rather than being overpowered.
- For extra crunch, add a handful of chopped walnuts or pecans to the crumble topping.
- The crumble topping can be made in advance and kept in the fridge for up to 3 days or frozen for a month.
Serving Suggestions
Serve warm with a generous pour of custard, a scoop of vanilla ice cream, or a dollop of clotted cream. Equally delicious served at room temperature for afternoon tea.
