A crumble is a tart without the business of rolling out pastry: you rub butter, flour and sugar into crumbs and scatter them over. Use cold butter from the fridge, because soft butter gives a sticky layer instead of loose crumbs. Oats in the crumble make it crisper.
Preheat the oven to 180 degrees and peel the apples.
Cut the apples into cubes and mix them with cinnamon, lemon juice and some of the sugar.
Rub the flour, oats, cold butter and the rest of the sugar into coarse crumbs.
Spread the apple over an oven dish and scatter the crumbs over the top.
Bake for 30 minutes, until the top is golden and the apple is soft.
Pear, plum or red fruit work just as well, and a mix of apple and blackberry is a classic. Cinnamon belongs in it, but some lemon zest through the apple keeps it fresh. Serve warm with vanilla ice cream or cream. The next day the crumble has softened, a spell in the oven crisps it up again.
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