6 Granny Smith apples, peeled, cored and diced
250g caster sugar
200g plain flour
1 clove or cinnamon stick
Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick or clove and cover. Allow to stew gently for half an hour, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.
Check that the fruit is cooked by mashing it a bit with a wooden spoon. The apples should be soft but not puréed.
Put the apples into the serving dish and allow to cool. Set the temperature of the oven to 150 C / gas 2.
Mix the flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency. Cover the stewed apples with the crumble topping, without pressing down.
Bake for approximately 30 minutes or until the crumble is golden brown and crunchy. Spoon a helping of crumble into a dish and serve with cream or ice cream.