Ingredients:
1½ lb (650 g) baking apples
½ cup (75 g) light brown sugar
1 oz (25 g) butter
Finely grated zest and juice of 1⁄2 lemon
1⁄4 tsp salt
4 fl oz (100 ml) water

For the crumble:
1 cup (125 g) all-purpose flour
3 oz (75 g) butter (diced)
3 tbsp (25 g) oats
1.4 cup (50 g) sugar

Preheat the oven to 350˚F (180˚C ). Using a peeler, peel the apples to remove the skin. Place on a cutting board and use a corer to remove the apple cores.

On the cutting board, cut the apples carefully into 1” (2.5 cm) cubes with a sharp knife. Place the pieces in the bottom of an oven-proof dish.

Place the sugar, butter, lemon zest and juice, and salt in a saucepan with the water. Bring to a boil, stirring occasionally, until the sugar has dissolved and the butter has melted.

Pour the butterscotch mixture over the chopped apples in the oven-proof dish and stir with a wooden spoon until the apples are coated evenly in the sauce.

Place the flour in a mixing bowl with the diced butter. Using your fingertips, rub in the butter until the mixture looks like rough crumbs. Stir in the oats and the sugar.

Spoon the crumble mixture over the top of the apples and bake in the oven on the top rack for 35–40 minutes, until bubbling and golden. Allow to stand for 5 minutes before serving.

Chef’s Tip:
Don’t worry if the butterscotch sauce looks really runny when you pour it over the apples—it will thicken up beautifully in the oven.