Method:

• Preheat oven to 180°C.
• Core and peel the apples, then finely slice either using a mandolin or food processor.
• Grease the inside of a ceramic 24cm pie dish, then add the apples starting around the edge of the dish in a concertina slightly overlapping.
• Pour over the lemon juice, then sprinkle evenly with sultanas.
• In a food processor mix the semolina and both sugars and baking powder. Pulse a few times then add the beaten egg with a few more pulses.
• Spread over the apples, sprinkle with cinnamon — as much as you prefer — according to your taste.
• Roughly chop the pecans and sprinkle over the crumble with the flaked almonds.
• Melt the butter or margarine and then drizzle over the topping.
• Bake in the preheated oven for 40 minutes.

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