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1
Preheat the oven to 350 F or 180 degrees C.
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2
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.
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3
Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
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4
When the apples are all peeled, tip them into a strainer and shake dry.
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5
Scoop half the apples into the dish and spread them flat.
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6
Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
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7
Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
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8
Make a second layer of apple, this time pressing down evenly.
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9
Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
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10
Top with the last of the breadcrumbs and butter.
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11
Place a sheet of foil over the top and cook for 35 minutes.
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12
Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
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13
Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
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14
Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
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15
Serve straight from the dish with thick cream or ice cream and sugar.
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16
It is also good cold.
