Preparation time about 7 minutes – for 1-4 people
20-30g of mixed nuts
Briefly whizz in a food processor the mixed nuts so that they are still coarse not all flour like. Then add flour, butter and sugar and blend until it resembles coarse breadcrumbs (looking like “small pebbles”) store this in the fridge or freezer (for 5min) while you prepare the apples.
4-5 cocking apples (pealed, cored, dices and parboiled) or
4-5 large eating apples (pealed, cored and diced)
Place into 1 or more ovenproof containers/dishes.
Then firmly cover the apples with 1cm crumble (use a knife to make some ‘breathing holes’ for the fruit) and sprinkle over a little water, to ensure a lovely crusty top on the crumple.
Into the oven at 200C and bake for 30 minutes or until golden and crisp, by which time the juices of the apples have started bubbling through the topping and caramelised promisingly on the surface (rather than on the oven floor).