A classic English dessert with a twist. Best served warm with a scoop of ice cream.
Preheat oven to 170 C (340 F).
Peel and core apples. Dice into medium to small cubes and fold in lemon juice, brown sugar and cinnamon powder. Place filling into a pie tin or ovenproof safe dish of choice and place in oven for 15 minutes.
In the meantime add rolled oats, flour and half of the walnuts (45 g or ½ cup) into a food processor and blend till smooth. Add to a bowl along with the soften butter, sugar and vanilla.
Mix the crumble ingredients together initially using a spoon then using your fingers until a crumble forms. Gently crush the remaining walnuts into medium sized chunks and fold into crumble using a spatula.
After 15 minutes remove apples from the oven and sprinkle the crumble mix on top.
Bake in the oven for another 20 minutes until crust is golden brown. If you prefer your apples to be softer, bake for another 10 minutes.
Serve with ice cream or whipped cream.
* This is approximately 480 g once peeled and cored. If you’re using Bramley apples then use 4 apples and omit lemon juice.