Peel and de-seed all your apples. Slice them roughly into thick slices. Place into your pie dish. Depending on the size of your dish you can add more apples and the amount for this recipe can be adapted to fit the size of what you bake in. I would say aim to have the layer of fruit filling almost to the top of the dish as it will reduce in size as the fruit cooks down. You can use any kind of apple but I would recommend using a firm tart acidic apple like granny smith.

Next, add a few handfuls of dried raisins. Again how many raisins you use depends on how many apples and the size of your dish. Mix your raisins through the apples and aim for a 3 -to-1 ratio (apple -to-raisins)

Sprinkle over 2 tbsp of sugar and mix well.

Sprinkle over the cinnamon and mix well to coat the apples. this can be done to taste depending on how much you love cinnamon. I also sometimes add a little dash of nutmeg or allspice depending on what I have. But if you don't have these spices or don't like them just use cinnamon. lastly, add a few tiny knobs of butter to the mixture. it doesn't need much but will make the apples bitterly and rich.

Next, make the crumble. Combine the flour, sugar and butter in a bowl and rub gently between the palms of your hands to make a crumble texture. Tip the crumble eon top of the apples and spread it all over. Lightly press into place with a fork making a pattern. into the centre as pictured

Bake in a preheated oven at 180c for 30 - 40 minutes.
Serve with double cream or ice cream.
On St Helena, Carnation evaporated milk is used for many dishes. It is the go-to milk of choice to use in tea and puddings and desserts. I served it the traditional St Helenian way as I would have had it as a child with Carnation evaporated milk.