10 (1.7kg) Pink Lady apples, peeled, cored and diced into 2.5cm cubes
2 tbsp golden caster sugar
1 tsp cinnamon
Juice of 1 lemon
1 tbsp plain flour
Topping
90g rolled oats
150g light brown demerara sugar
150g self-raising flour
100g skinned hazelnuts, roughly chopped
120g butter, melted, plus extra for greasing
2 tsp vanilla extract
Method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Peel, core and dice the Pink Lady® apples into roughly 2.5cm cubes. Measure out the filling ingredients.
Start by making the filling. Put the apples, golden caster sugar, cinnamon, lemon juice and plain flour in a saucepan with 50ml water. Stir well and cook on a medium heat for roughly 15 minutes until the apples have softened nicely, stirring all the time.
For the topping, add the oats, demerara sugar, self-raising flour and chopped hazelnuts to a large bowl. Pour over the melted butter and vanilla extract and stir to combine.
Once the apples have softened and the topping has been combined, lightly grease a heat-proof dish (roughly 28 x 25cm and at least 5cm deep) with a little butter.
Fill the dish with the softened apples and top with the crumble mix making sure all the apples are completely covered.
Slide onto the middle shelf of the oven and bake for 40 minutes or until the topping is golden brown.
To serve, top the apple crumble with vanilla ice cream or custard.
