This is a tasty twist on a traditional crumble. Try adding spices such as ginger or cloves to inch up the flavour.
180g caster sugar
150g self-raising flour
50g ground almonds
1 tsp. ground cinnamon
1-2 tbsp. milk
For the Crumble:
120g self-raising flour
60g caster sugar
2 tsp. ground cinnamon
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a 23cm round cake tin.
Peel, core and chop the apples into rough slices and toss with the 1 tsp. of cinnamon.
Set this aside. For the crumble: rub the 90g butter into the 120g flour until it resembles breadcrumbs. Mix the 60g sugar and the 2 tsp. cinnamon in and then set this to one side.
For the cake: cream the 180g butter with the 180g caster sugar until it is pale and fluffy.
Add in the eggs, almonds, flour, cinnamon and milk and mix gently until fully combined.
Pour this into the cake tin. Arrange the slices of apple on the top and then sprinkle the crumble over the top.
Cook for 50 minutes or until golden.