Cinnamon Apple Crumble

Steps

1. 1Heat the oven to 190°C. Toss the apple slices with the caster sugar, 1 tsp of the cinnamon, the lemon juice and the cornflour until evenly coated.
2. 2Tip into a 2 litre baking dish and spread level. The cornflour thickens the juices so the base does not turn watery.
3. 3Rub the flour, butter, salt and remaining cinnamon together with your fingertips 2–3 minutes, until the mixture looks like coarse breadcrumbs with a few pea-sized lumps left for texture.
4. 4Stir in the brown sugar and oats, then squeeze small handfuls together and crumble them over the fruit so the topping stays clumpy rather than sandy.
5. 5Bake 35–40 minutes, until the topping is deep golden and the fruit juices bubble thickly around the edges. Cover loosely with foil if the top colours before the fruit softens.
6. 6Test with a knife — it should slide through the apples with no resistance. Rest 10 minutes before serving so the filling sets slightly.

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