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Make the pastry. Process the flour, sugar, butter, egg and milk in a food processor until big clumps or a pastry ball forms (see notes if you don't have a food processor).
Knead a few times on a floured surface until you have a smooth ball of pastry (add more flour if it feels too wet). Wrap in plastic or foil and chill in the fridge while you make the filling.
Pre-heat oven to 190C/375F. Peel and chop the apples into small pieces, then put them in a medium bowl. Stir through all the other filling ingredients.
To make the crumb topping, pulse all ingredients together in a food processor for a few seconds, until it looks like breadcrumbs.
Now roll out the pastry with plenty of flour. Use to line a 9-inch (23cm) pie dish. Trim pastry around the edges with a sharp knife.
Tip the apple mixture into the pastry case, then sprinkle the crumble topping all over the apples in an even layer.
Loosely tuck aluminium foil around the pastry edges to prevent over browning (or use a pie crust shield), then bake for 50 to 55 minutes, until the crumble topping is golden.