Peel, core and roughly chop the apples into a 1lt/2pt oven dish.
Add the brown sugar and cloves then stir to mix.
Put the flour and caster sugar into a mixing bowl, slice the butter into cubes and add it to the bowl. Using a knife, cut the butter into smaller and smaller pieces until the lumps are no larger than a pea.
Tip the prepared flour mixture over the fruit and spread it out to the edges.
Bake in the pre-heated oven for 55-60 minutes.
1lt/2pt oven dish
180°C, Fan 160°C, 350°F, Gas 4
I've made this recipe a couple of times now and I have a different solution to the issue of the topping not being very crumbly.
Use your fingers to rub in the butter until the mix resembles breadcrumbs. Then, squeeze some of the mixture in the palm of your hand, as if you were making pastry. Gently crumble this over the top of the fruit, taking care to leave the mixture in large chunks. Repeat until all the mixture is on top of the fruit.
Bake as described.
This should result in a much more authentic texture! Hope this helps.
By Ms Charlotte Repton
15 Feb 2016
I tried this recipe once with gluten free flour, and found the crumble was more like a pastry! So the next time I did it, I used the tip from below and replaced 100g of the flour with ground almonds. I also added the butter gradually, stopping when I had a crumbly texture - I added approx. 80g of butter.
By Mrs Abigail McCann
18 Nov 2015
Got a decent flavour with some cinnamon added in. Crumbly topping tip (inspired by Jamie Oliver no less): swap out 100g of flour for 100g of ground almonds - definitely improves the flavour and texture.
By Miss Layla Baldachin
11 Jul 2015
I also had the same problem with the crumble not being crumbly! Also regretted putting the cloves in would have been much better without them!
By Mrs christina Russell
01 Feb 2015
While making this Apple Crumble recipe using your Gluten Free Self Raising White Flour, I have had some difficulty in attaining a "crumbly" consistency for my crumble! It has come out quite floury and soft rather than a little crispy on top as I would prefer, any tips? (without using a sugar coating, as trying to avoid sugar)