2 bramley apples, peeled and diced
175g Caster sugar
280g self-raising flour
85g self-raising flour
100g golden caster sugar
Zest of 1 lemon
Heat your oven to 180’C/fan.
Line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
Beat the butter and sugar in a large mixing bowl until fluffy, then gradually add the egg.
Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface.
Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Cut into 10 squares/bars.