4 granny smith apples, peeled, cored, chopped into 2cm pieces
¼ cup caster sugar
2 Tbsp water
Juice ½ lemon
2 tsp cornflour
Double cream, to serve
¾ cup plain flour
¾ cup rolled oats
¾ cup shredded coconut
½ cup brown sugar, firmly packed
125g butter, melted
Preheat oven to 160°C fan-forced (180°C conventional).
Put apple, sugar and water in a medium saucepan over medium-high
heat, and cook for about 10 minutes or until slightly softened. Drain away
excess liquid and transfer to a large bowl. Combine lemon juice and
cornflour then drizzle over apples, toss to coat.
Spoon mixture into four shallow baking dishes and place dishes on an oven tray.
To make the crumble topping, put flour, oats, coconut and brown sugar
into a large bowl. Drizzle over butter and stir until just combined into a
lumpy mixture. Divide mixture over apples and bake for 30 minutes until
golden brown. Serve with double cream.