Ingredients

Step by step

1. Peel, core and finely slice half of the Bramley apples. Put in a pan with the sugar and apple juice, partially cover with a lid, then bring to a simmer. Stir and check every 2 minutes or so until the apples are soft and breaking down. Use a potato masher to help them along until you have a rough apple sauce, then remove from the heat. Peel, core and cut all the remaining apples into 2cm chunks and stir them through the sauce.
2. For the crumble topping, put the flours and butter in a mixing bowl. Rub together with your fingertips until the mixture starts to look crumbly and no large bits of butter remain, then add the oats and continue rubbing together to help break up the smaller butter lumps.
3. When the whole mixture is evenly crumbly, combine the 2 sugars in a small bowl, drizzle over the vanilla extract and use a fork to mash the vanilla through the sugar. Tip this into the crumble mixture with the chocolate chunks and use the fork to give everything a good mix.
4. Spoon the apple base into a baking dish, about 3 litres capacity (we used a round dish with a 26cm base diameter), then scatter the crumble mixture evenly over the top – at this stage the assembled crumble will sit at room temperature for an hour, or in the fridge up to 24 hours before baking.
5. To bake, preheat the oven to 200°C, fan 180°C, gas 6, and cook the crumble for 30-40 minutes until the top is golden and crisp and the fruit is bubbling underneath.