Serves: 4

Preheat the oven to 180°C/350°F/Gas Mark 4. Butter a 1.2 litre/2 pint ovenproof dish.
Butter for preparing the dish
600g/1 ¼ Ib Bramley apples
125 g/4 oz demerara sugar, plus 1 tablespoon extra
Grated zest and juice of 1 lemon
1 cinnamon stick, broken into 5 or 6 pieces
85g/3 oz unsalted butter
175g/6 oz fresh brown breadcrumbs

Conversion Table

Peel, core and thinly slice the apples into a bowl. Mix in the demerara sugar, the zest and juice of the lemon and the broken cinnamon stick.

Melt the butter in a heavy-based frying pan and tip in the breadcrumbs. Cook over a medium heat, stirring constantly with a wooden spoon, until all the butter has been absorbed into the bread and the crumbs have separated out again and are golden in colour.

Layer the apples and crumbs in the buttered dish, finishing with a layer of crumbs. Press down with the back of the spoon and sprinkle the extra tablespoon of demerara sugar on top.

Bake in the centre of the oven for 45-50 minutes, until the apples are soft (test with a skewer) and the top is crisp and brown. If it seems to be getting too brown before the apples are cooked, cover the surface lightly with a piece of baking parchment or foil. Do not tuck it round the dish as this will spoil the crispness of the topping. Serve hot, with clotted cream.