Cut the apples into eighths, remove the core, peel, and chop into 1 cm thick wedges.
Sprinkle the brown sugar and cinnamon over the apples in Step 1 and place them into the ramekins. Push them in a bit so that they're packed with apples.
Combine the dry ingredients and chopped, cold butter in a bowl and rub the ingredients together with your fingertips until you get a panko-like texture.
Add the almond flour, caster sugar, broken up demerara sugar, and almond slices to Step 3 and mix.
Top Step 2 with the crumble and press down lightly. It will shrink a bit when you bake it, so use a generous amount!
Bake the crumbles in an oven at 185°C for 20 minutes.
Let them cool a bit. They're ready to eat when the air leaks out and the center sinks.
You can store any extra crumble dough in the freezer.
Story Behind this Recipe
This recipe was written up for the British Embassy's campaign, "A Taste of Britain".
It's also delicious when made with European pears, cherries, plums, or rhubarb. Bramley apples are the best, but any tart red apples are good. It's standard to cover crumble in hot and thick custard but I also recommend that you try "Whisky Ice Cream", Recipe ID: 2619018.