A warm breakfast crumble of tender apples and a crisp, golden oat topping. It is easy to prepare ahead, and lovely served warm with yogurt or a splash of milk.
Serves 4. Preparation: 15 minutes. Baking: 30–35 minutes. Heat the oven to 180°C / 350°F. Lightly butter a small baking dish, about 20 cm / 8 inches square.
Ingredients: For the fruit, use 4 medium apples (about 600 g / 1⅓ lb), cored and thinly sliced; 1 tablespoon lemon juice (about 15 g); 1 tablespoon maple syrup or brown sugar (about 15 g); ½ teaspoon ground cinnamon (about 1.3 g); and 1 tablespoon water (about 15 g). For the topping, use 100 g / 1 cup rolled oats, 75 g / ⅔ cup plain flour, 40 g / ⅓ cup brown sugar, ½ teaspoon cinnamon (about 1.3 g), a pinch of salt (about 0.3 g) and 75 g / 5 tablespoons cold unsalted butter, diced.
Toss the sliced apples with the lemon juice, maple syrup, cinnamon and water. Spread them in the prepared dish. In a bowl, stir together the oats, flour, sugar, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms coarse, uneven crumbs; a few larger pieces help make a pleasing crisp topping.
Scatter the oat mixture over the apples without pressing it down. Bake for 30–35 minutes, until the fruit is bubbling at the edges and a knife slides easily into an apple slice. If the topping browns before the apples are tender, cover loosely with foil for the remaining baking time. Let stand for 5–10 minutes before serving.
Serve warm on its own or with plain yogurt, milk or a spoonful of cream. Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat portions until hot, or enjoy cold. For a make-ahead breakfast, assemble the dish, cover and refrigerate overnight; add a few minutes to the baking time when cooking straight from the fridge.
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