Deconstructed pink lady apple crumble

I use pink lady apples, which is why this recipe calls for less sugar than others you may see (cooking apples are sour so require quite a lot of sugar whereas pink lady apples are fairly sweet). Feel free to use less or more sugar for the stewed apples - I tend to change it up a bit depending on who I'm sharing this with but I have found that 25g is a good starting point! The apples should be stored in the fridge, and the crumble should be stored in an airtight container. I'm not sure about expiry dates as the crumble is usually gone within 2 days, but if anyone does find out, please let me know!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180⁰c, gas mark 4

Step 2

Rub the butter and flour together in a large bowl until it has breadcrumb-like texture.

Step 3

Add the sugar and mix. Then using your fingertips, pinch the mixture together until you have various sized lumps.

Step 4

Spread out evenly on a baking tray and bake in the oven for 15-20 minutes, turning the mixture over every now and again until crunchy and golden in colour.

Step 5

Peel and cut the apples into cubes, around 0.5-1cm small and add to a large saucepan. To prevent browning, add lemon juice and stir occasionally.

Step 6

Add the butter, sugar, cinnamon, cloves, and water to the apples. Cook on a medium heat for around 15 minutes, stirring every now and again. The apple cubes should be slightly soft but still firm, and when cut in half, they should be cooked all the way through.

Step 7

Once both are ready, you can either add all of the crumble on top of the apples, or you can leave them separate and add the crumble to individual servings.