Nothing says home like the smell of a cooking apple crumble.

And especially apple crumble like grandma used to make — it’s the classic after dinner treat.

Now thanks to Pink Lady apples you can indulge in the classic sweet treat on the go with the new recipe for their crumble in a cake.

Pink Lady Oaty Crumble Apple Muffin
Makes 12
Preparation time: 20 minutes
Cooking time: 20 minutes, plus cooling
1 Pink Lady apple, cored
200g self raising flour, sieved
50g oatbran
½ tsp baking powder
175g caster sugar
zest and juice 1 orange
3 medium eggs
100ml sunflower oil
75ml buttermilk
For the crumble
25g butter
50g plain flour
1 tbsp caster sugar
25g rolled porridge oats
Preheat the oven to 190°C (170°C fan oven, gas mark 5).

Line a 12-hole muffin tin with paper muffin cases.

Coarsely grate half the Pink Lady apple and put into a large bowl.

Dice the remaining apple and add the flour, oatbran, baking powder, sugar and orange zest.

Lightly beat together the orange juice, eggs, oil and buttermilk in a jug until combined.

Pour the egg mixture into the flour and stir with a spatula until just combined. Divide equally between the paper cases.

For the crumble, rub together the flour, oats, sugar and butter in a bowl until it resembles coarse breadcrumbs.

Sprinkle over the top of the cakes and bake in the oven for 20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes and then transfer to a wire rack to go cold.