Apple Pie filling

Peel the apples and slice them into quarters.

Add the sugar, water, and cinnamon sticks in a saucepan and cook until soft and set aside to cool off completely.

Apple Crumble Dough

Start off by sifting all the dry ingredients together and set aside

Cream butter and castor sugar until light and fluffy with a handheld mixer.

Add egg and sifted flour and mix through.

Only use half the pastry to line the pie dish. 24 cm in diameter and press the pastry to fit the dish. 

If you make small tartlets, divide the pastry into 12 equal portions and line cupcake pans individually.

Leave the remaining pastry in a sealed container and refrigerate until hard.

Preheat oven to 180C / 350F

Pack the cooked and cold sliced apple mixture in the dish or small cupcake pans.

Retrieve the hard pastry and grate it over apple mixture.

Bake for 25 to 30 minutes until golden brown.

Be careful and keep a close eye on the crumble topping when baking. 

Should it brown too quickly, place foil on top to keep it from burning.

For the mini apple tartlets bake only for 20 minutes at 170C / 340F

Dust with icing sugar when cool off.

Serve with whipped cream, custard, or ice-cream and dig in.