1lb. 10 oz. cooking apples (about 3 large Bramley apples)
¼ tsp. ground cinnamon (optional)
4 oz. golden caster sugar, plus extra
1 oz. unsalted butter
Pinch salt

For the crumble topping 

3 oz. plain white flour
3 oz. plain wholewheat flour
3 oz. unsalted butter, room temperature
½ tsp. ground cinnamon (optional)
3 oz. golden caster sugar
2 tbsp. rolled oats (optional)
½ tbsp. demerara sugar

1. Start by making the apple stew. Wash, peel, core, and chop the apples. Place the chopped apples into a large pot over a medium heat. Next, add the rest of the ingredients and mix gently. Place the lid on top and cook for 15 minutes or until the apples are soft. Stir occasionally. Once cooked, place the apples and any juices into a medium-sized casserole dish. Set aside for 15 minutes. 
2. Preheat oven to gas mark 4 (180 degrees Celsius).  
3. In a medium bowl, add the flours, butter, and cinnamon. Using your finger-tips, rub the butter into the flour until it resembles fine bread crumbs. Add the rest of the ingredients and stir well.
4. Evenly sprinkle the crumb mixture all over the top of the cooked apples. There’s no need to pat the mixture down. 
5. Bake in the oven for 30-35 minutes or until dark golden on top. 
6. Serve hot from the oven with cream, ice-cream, or custard. Enjoy!