Cinnamon Apple Crumble

'Tis the season to crumble.  All the hedgerow fruits are ripe and apples are tumbling out of the trees.  You can mix and match the fruit you like in a crumble but my favourite combination is simply Cinnamon and Apple.  

Ordinarily, I would show you a serving of crumble but this one is going to my Mum-in-Law's house for afternoon tea so I don't dare cut into it.  You are just going to have to trust me this time.  This is the perfect autumnal treat.  Here's how to make it:

Turn on the oven to 350F/170F.  Butter a square baking tin and set it to one side while you make the crumble components. 

Crumble Components:

4 cups of apples - peeled, cored, and thinly sliced
1 lemon - squeeze the juice over the sliced apples, stir to coat all the apple slices

Cinnamon Syrup
1/4 cup sugar
1/4 cup water
1 teaspoon ground cinnamon

Place the sugar, water, and cinnamon into a small sauce pan.  Slowly bring the syrup up to a boil and let it cook for about 2 minutes. 

When the cinnamon syrup has thickened slightly, pour it over the apple slices and mix well.  Pour the syrup covered apples into the buttered baking tin and spread them into an even layer.

Now it's time for the BEST bit...the crumble topping!

Crumble Topping
100 grams oats
100 grams plain flour
100 grams sugar
100 grams butter or margarine - cold and cut into small cubes
1 teaspoons ground cinnamon

Place the oats, flour, sugar, butter, and cinnamon into a large mixing bowl. Stir them together combine.

Add the butter to the bowl, using your fingertips, rub the butter into the mixture until it looks like breadcrumbs.  Sprinkle the crumble topping over the apple slices. 

Bake for 40 - 50 minutes, until the topping is golden brown and apple juices are bubbling around the edge of the tin.  

I like it slightly warm.  Andy likes it with clotted cream.   Maggie, my mum-n-law, likes it with clotted cream and custard.  Vanilla ice cream would be good, too!