Preheat the oven to 190°C (375°F/Gas 5). Put the apples in an ovenproof dish with the lemon juice and toss until well coated to prevent the apples from browning. Set aside.
To make the crumble topping, place the flour and butter in a mixing bowl, and rub together until the mixture resembles coarse breadcrumbs. Stir in the oats and sugar.
Place the crumble mixture on top of the apples, press down gently to level the top, and bake for 45 minutes, or until golden and crisp. Serve hot.
- 500g sweet dessert apples , such as cox’s or orange pippins, peeled, cored, and thinly sliced
- 1 tbsp lemon juice
- 115g plain flour
- 75g butter
- 60g rolled oats
- 100g demerara sugar
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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