Ingredients

Apple layer

• 500 g applespeeled/cored/diced
• 25 g butter
• 35 g brown sugar
• 1 tsp cinnamon
• 1 tsp lemon juice

Oats

• 240 g rolled oatsrolled, never instant; instant dissolves into porridge over 35 minutes
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 400 ml milk
• 60 ml maple syrup
• 1 tsp vanilla
• 30 g melted butter

Crumble

• 80 g rolled oatsrolled, never instant; instant dissolves into porridge over 35 minutes
• 60 g plain flour
• 60 g brown sugar
• 70 g cold buttercubed
• 1/2 tsp cinnamon
• 1/4 tsp fine sea salt

Method

1. 01

   Soften the apples

   Melt the butter in a frying pan over medium heat, add the diced apples, brown sugar and cinnamon, and cook for about 5 minutes, stirring occasionally, until the edges are translucent and the pan smells of caramel. They should still hold their shape. They get another half hour in the oven. Stir in the lemon juice and tip into a greased 20 x 25 cm baking dish.

   25 g butter · 500 g apples · 35 g brown sugar · 1 tsp cinnamon · 1 tsp lemon juice

   Why the apples are cooked firstRaw apple would still be firm at the end, and would water down the oats getting there.

2. 02

   Mix the oat layer

   Whisk the eggs with the milk, maple syrup, vanilla and the melted butter until completely smooth. Stir in the rolled oats, baking powder, cinnamon and salt until evenly combined, then pour over the apples and spread to the corners. It will look far too wet. That is correct, the oats drink it in the oven.

   2 eggs · 400 ml milk · 60 ml maple syrup · 1 tsp vanilla · 30 g melted butter · 240 g rolled oats · 1 tsp baking powder · 1 1/2 tsp cinnamon · 1/4 tsp salt

3. 03

   Rub the crumble

   Rub the cold cubed butter into the rolled oats, plain flour, brown sugar, cinnamon and fine sea salt with your fingertips until it clumps into irregular buttery pieces, some pea-sized and some larger. Do not work it to an even sand. The uneven clusters are what give you crisp patches. Scatter loosely over the top without pressing down.

   70 g cold butter · 80 g rolled oats · 60 g plain flour · 60 g brown sugar · 1/2 tsp cinnamon · 1/4 tsp salt

   Keep the clusters unevenDo not rub the crumble to breadcrumbs. Big pieces stay crisp, small ones melt in.

4. 04

   Bake

   Bake at 180 C / 160 C fan for 30-35 minutes, until the top is deeply golden, the edges are bubbling and the centre no longer wobbles as a whole when you nudge the dish.

5. 05

   Rest before serving

   Rest for 10 minutes. The oat layer is loose straight from the oven and sets soft and sliceable as it cools.