Ingredients

Method

• for the crumble:
• 150 g butter
• 250 g flour
• 175 g brown sugar
• 100 g oats
• 100 g desiccated coconut
• 50 g pumpkin seeds
• 50 g sunflower seeds
• 2 T ground cinnamon
• 8 - 10 apples, cored
• 1 lemon, zested and juiced
• 300 g brown or treacle sugar
• 200 g butter
• 1 T ground cinnamon
• 1 T ground ginger
• 1 T vanilla paste or extract

Method

Ingredients

1. To make the crumble, rub the butter into the flour with your fingertips or process in a large blender until fine. Combine with the remaining ingredients. Mix well and set aside.
2. Preheat the oven to 180°C. Cut the apples into 3 cm pieces and place in lemon water to prevent them from browning.
3. Combine the apples, lemon juice and zest, sugar, butter and spices and arrange in an ovenproof dish. Roast until the apples are slightly soft about 20 minutes, then top with the crumble and bake for a further 20 minutes.

Cook's note: Make the crumble and keep it in a jar in the fridge for up to a week, or portion in Ziploc bags and store in the freezer for up to three months. Bake from frozen.

Find more fruity desserts here.

Photograph: Sadiqah Assur-Ismail

Food assistant: Kate Ferreira