For a slightly nutty flavour I have used buckwheat flour for the crumble topping. You can also use plain wholemeal flour which works just as well. If you just fancy a plain topping opt for plain flour. I like quite a thick crumble top so haven’t scrimped on the ingredients. If you want a shallow topping, use half the amount of flour, sugar and butter.
Serves 4 to 6
300g Buckwheat flour
200g Butter diced
1 kg cooking apples
2 tbsp sugar
1 tsp ground cinnamon
Preheat the oven to 200C/Fan 180/Gas 6.
To make the topping put the flour and butter into a bowl and rub together until the mixture resembles breadcrumbs. Add the sugar and stir until it is evenly distributed. Put to one side.
To make the filling mix the sugar and cinnamon in a large bowl. Peel, core and slice the apples and add them to the cinnamon sugar ensuring all the apples are covered in the sugar.
To assemble put the apple mixture into a large oven proof dish and cover with the crumble topping.
Bake in the oven for approximately 30 minutes until the apples are cooked and the topping is a golden brown.
Serve with custard, cream or ice-cream.