1 tsp sea salt 50ml/1½fl oz Calvados or brandy 60g/2½oz flour 60g/2½oz oats ½ nutmeg, grated A pinch of ground allspice 40g/1 ½oz demerara sugar 60g/2 ½oz butter, chilled Preheat the oven to 350F/180C/Gas 4. Peel and core the apples and cut them into chunks. Squeeze over the lemon juice to prevent them going brown. In a saucepan over medium heat, cook the butter and sugar together until it turns golden brown. Add the salt, then add the apples and cook until it has split, then come together again, about 5-10 minutes. Pour over the Calvados. Meanwhile, to make the topping, combine the dry ingredients in a bowl with a pinch of salt and rub in the cold butter with your finger tips so that you have small clumps. Transfer the apples to a baking dish and sprinkle over the crumble topping. Place in the oven for 30 minutes until golden. Serve with custard, cream or crème fraîche.