Method

• 1.
  Grease base and side of a 24cm round, 6cm-deep baking dish with extra butter.
• 2.
  Peel and core the eating apples and roughly chop, discarding peel and core. Add to a large bowl with half the sugar, the cinnamon, nutmeg and vanilla. Give it all a good mix and set aside.
• 3.
  Peel and core the cooking apples and roughly chop. Add to a medium saucepan with the remaining sugar and the lemon juice. Cover pan and cook over medium heat for 8 minutes, stirring occasionally, until they start to soften but not turn to mush. Remove from the heat and stir in the butter until melted and combined.
• 4.
  Add the warm cooked apples to the raw apples and give it all a good mix. Transfer to prepared dish, spreading to cover base evenly. Set aside.
• 5.
  Preheat oven to 200°C/180°C fan-forced.
• 6.
  For the crumble, add the flour, sugar and oats to a bowl. Add in the butter and use your fingertips to rub it into the flour until you have a clumpy mixture.
• 7.
  Sprinkle crumble evenly over the cooled apples in pan. If you’re making this ahead of time, chill in the fridge until you’re ready to bake.
• 8.
  Bake for 50 minutes until crumble is well browned and fruit juices are bubbling up underneath. Let cool for 10 minutes before serving warm, with custard.