This is Nigel Slater’s recipe from ” Tender Volume 2″. In this version the fruit is caramalized with the butter and sugar first to give a nice toffee flavour to the apples.
Peel and core the apples, cut them into plump 2 cm chunks and toss with the juice of the lemon half and the caster sugar.
Melt the butter in a shallow pan over a medium high heat. When it starts to sizzle tip in the apples and sugar and let the fruit colour lightly. Don't move the fruit around too much and let the sugar caramalise here and there so that the fruit is golden in patches and there is a faint smell of toffee, Stir them gently.
Lift out the apples and put into a 1.5 litre baking dish together with the pan juices. If there are any sticky bits in the pan add a dash of lemon juice or water and stir until they dissolve then tip over the fruit.
Preheat the oven to 180 C, 160 Fan, Gas 4.
Make the crumble by rubbing the butter into the flour with your fingertips ( or use a food processor). When the mixture resembles fine brreadcrumbs stir in the sugar.
Add a tablespoon of water and shake the crumble mixture until some of it sticks together in gravel sized lumps, then tip it over the apple.
Bake for 45-50 minutes until lightly coloured.