Ingredients

• 8 small, sweet eating apples, such as Cox’s
• Juice of 1 lemon
• 50g butter
• 75g caster sugar
• 1 tsp sea salt
• 50ml Calvados or brandy

Topping

• 60g flour
• 60g oats
• 0.5 nutmeg, grated
• A pinch of ground allspice
• 40g Demerara sugar
• 60g butter, chilled

Instructions

1. Preheat the oven to 180C.
2. Peel and core the apples and cut them into chunks. Squeeze over the lemon juice to prevent them going brown.
3. In a saucepan over medium heat, cook the butter and sugar together until it turns golden brown.
4. Add the salt, then add the apples and cook until it has split, then come together again, about 5–10 minutes. Pour over the Calvados.
5. Meanwhile, to make the topping, combine the dry ingredients in a bowl with a pinch of salt and rub in the cold butter with your finger tips so that you have small clumps.
6. Transfer the apples to a baking dish and sprinkle over the crumble topping. Place in the oven for 30 minutes until golden. Serve with custard, cream or crème fraîche.