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Takes: 1½ hours (plus cooling time)
Serves: 10

No nutritional information available.

Ingredients

- 150g butter, softened, plus extra for greasing
- 3 large eating apples, peeled, cored and sliced thickly
- 2 eggs
- 220g caster sugar
- 260g self-raising flour
- 2 tbsp custard powder
- 180ml milk

For the crumble topping:

- 110g plain flour
- 165g brown sugar
- 75g desiccated coconut
- 100g butter, softened

Method

1. Grease a 23cm round springform cake tin and line with baking paper.

2. Place the apples in a lidded saucepan with 60ml of water. Cover and simmer over a low heat for 10 minutes or until just tender. Drain the excess liquid. Cool to room temperature. Preheat the oven to 170°C/150°C Fan/Gas Mark 3.

3. Meanwhile, place all the crumble topping ingredients into a food processor and process until the mixture resembles rough breadcrumbs. Remove and set aside.

4. Put the eggs and sugar into the food processor and process for 2 minutes until light and creamy. Add the softened butter and process for a further 2 minutes. Add the flour, custard powder and milk and process until just combined.

5. Transfer the cake mix to the cake tin. Level the surface. Place the stewed apples on top, making sure to cover all the cake mix. Sprinkle over the crumble topping. Bake for 1 hour or until a skewer comes out clean when inserted in the centre. Allow to stand for 10 minutes, then remove from the tin. Leave to cool completely before serving with a dusting of icing sugar, if liked.