Apple Betty With Almond Crisp

I love puddings and this is a great way to cure your sweet tooth while using up some of those lovely autumn apples.

Preheat the oven to 350 f or 180 degrees c.

Set aside 50g of the butter and use some of this to smear the base and sides of a dish , about 25 cm x 18 cm and at least 5 cm deep.

Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.

When the apples are all peeled ,.

Scoop half the apples into the dish and spread them flat.

Sprinkle with 1 1 / 2 tbsp demerara sugar and half the cinnamon.

Cut scraps from 1 / 2 of the remaining butter over the top and cover with half the breadcrumbs.

Make a second layer of apple , this time pressing down evenly.

Sprinkle 1 1 / 2 more tablespoons demerara sugar , the remaining cinnamon and half the remaining butter over the second layer.

Top with the last of the breadcrumbs and butter.

Place a sheet of foil over the top and cook for 35 minutes.

Meanwhile , melt the reserved butter in a small pan and stir in the almonds.

Spoon this evenly over the top of the dish , sprinkle with the last of the dem.

cooking apples, lemon, butter, fresh white breadcrumbs, sliced almonds, demerara sugar, heavy cream, brown sugar