4 Bramley apples, peeled, cored and sliced
6 tbsp caster sugar
½ tsp ground cinnamon
Juice of ½ a lemon
For the crumble topping:
225g plain flour
90g porridge oats
1 tsp ground cinnamon
165g caster sugar
225g cold butter, cubed
Vanilla ice cream or custard
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix the apples, sugar, cinnamon and lemon juice in a large bowl to combine. Transfer to a baking dish.
- Combine the flour, oats, cinnamon and sugar in a mixing bowl. Rub in the butter until the mixture is crumbly.
- Scatter the crumble topping over the apples. Bake for 35-40 minutes or until the crumble is golden and the apples are soft. Serve with vanilla ice cream or custard.
Per serving 696cals, 32g (19.5g saturated), 101.2g carbs (57.4g sugars), 6.6g protein, 6.2g fibre, 0.219g sodium
TOP TIP: Bramley apples are perfect in crumbles, tarts and chutneys, as they retain their fresh bite and light, fluffy texture even when cooked. These are only grown in Ireland and Britain and represent a unique food heritage for these islands.