Usually, there exist the apple pie (pastry top and bottom), and the apple crumble (no bottom, crumble topping). Separately. I find this to be such a pity. I love both the pastry bottom and the crumble topping. Thus I created this Apple Pie Crumble. 

Serves 6 (10x8 inch pan)

• Sweet Pastry Crust, pre-baked

For the crumble:

• 300g plain flour, sieved with a pinch of salt
• 175g unrefined brown sugar
• 200g unsalted butter, cubed at room temperature
• knob of butter for greasing

For the filling: 

• 450g apples, peeled, cored and cut into 1cm pieces
• 50g unrefined brown sugar
• 1 tbsp plain flour
• 1 pinch of ground cinnamon

Directions:
Preheat the oven to 180 degrees C. Place flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. 

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. 

Spoon the fruit mixture onto the sweet pastry base, then sprinkle the crumble mixture on top. 

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. 

Serve with thick cream or ice-cream.  

Original Recipe