Ingredients:
3 large cooking apples, peeled and cored
1 lemons, juiced
100 g butter
125 g fine fresh white breadcrumbs
1/4 cup sliced almonds
4 tablespoons demerara sugar
heavy cream, to serve
brown sugar, to serve
Directions:
Preheat the oven to 350 F or 180 degrees C.
Set aside 50g of the butter and use some of this to smear the base and sides of a dish, about 25 cm x 18 cm and at least 5 cm deep.
Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
When the apples are all peeled, tip them into a strainer and shake dry.
Scoop half the apples into the dish and spread them flat.
Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
Make a second layer of apple, this time pressing down evenly.
Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
Top with the last of the breadcrumbs and butter.
Place a sheet of foil over the top and cook for 35 minutes.
Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
Serve straight from the dish with thick cream or ice cream and sugar.
It is also good cold.
Servings: 4-6
Time preparation: 20 min.
Time total: 70 min.