Fill a medium sized bowl with water, add lemon juice, peel the apples and put them into the lemon water as they're done.
4 Granny Smith Apples, 3 Bramley Cooking Apples
Cut each of the Granny Smith apples into quarters, remove the core and then cut each quarter into good bite-sized chunks.
6 Cloves, 3 g Cinnamon, 60 g Unsalted Butter, 60 g Granulated White Sugar
Take a medium saucepan and place the sugar, cinnamon, cloves, butter and Granny Smith apples on a low heat and cover the pan with cling film.
As the apples cook, repeat the process with the Bramley apples, add them to the saucepan, re-cover and then leave on low heat for 5-10 minutes or until the Granny Smith apples are starting to soften then remove from the heat to cool.
Coat the base and sides of an oven proof dish with butter and spoon in the apple mix, remove the cloves as you do.
Using your fingertips, rub the butter into the flour, don't go as far as breadcrumbs as you need some good lumps for the perfect crumble.
150 g Plain Flour, 125 g Unsalted Butter
Then add the oats, sugar, mixed spice and marzipan,, mix and place in the fridge for 20 minutes.
100 g Light Brown Sugar, 100 g Whole Oats, 2 g Mixed Spice, 100 g Marzipan
Take a chunk of marzipan and tear it into smaller pieces (use as much or as little as you like here) and dot them into the apple mixture.
150 g Marzipan
Top with the crumble and place into a preheated oven at 160°C for 40 minutes.
Serve piping hot with a clotterd cream vanilla ice-cream
