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- 20 min
- Cooking
- 35–45 min
- Chilling / resting
- None
- At service
- 2 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 700 g cooking apples
- 110 g plain flour
- 70 g butter
- 90 g caster sugar
- 0.5 tsp cinnamon
Method
- Heat oven to 190°C / 170°C fan. Peel, core and slice apples. Put in a small baking dish with one third of the sugar, cinnamon and a splash of water.
- Rub butter into flour, stir in remaining sugar and scatter over fruit.
- Bake 35–45 minutes until golden and fruit is bubbling and tender.
Make ahead
Make topping and prepare fruit earlier; refrigerate separately. Assemble and bake on the day.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.