Preheat the oven to 170°C fan. Place the 30g butter into a saucepan and brown it by melting, swirling the pan regularly. The butter will start spluttering as the water evaporates; keep stirring or swirling. The butter will start to foam, which is when the milk solids will start to brown. Keep swirling and keep an eye on it - all of a sudden, the milk solids will darken.

Add the chopped Bramley apples, lemon juice and zest, cinnamon, sugar and 4 tablespoons of water and cook gently, stirring regularly, until the apples have started to soften - about 5 minutes. Combine with the eating apples, mix well, then add to a baking dish and set aside.

Add the 200g butter for the crumble to a light-coloured pan over medium heat and brown it (see above), then transfer to a smaller bowl and set over a larger bowl of cold water to cool down.

Combine the flour, oats and sugar in a bowl and mix together, then tip out onto a tray. Pour half the brown butter over it, by streaking it around like Jackson Pollock, then run a fork through it so that it just comes together and you’ve got some big lumps and some smaller bits. DO NOT OVER MIX. Do this again with the other half of the butter. Then sprinkle over 2 tablespoons of water and use the same action. You should now have an uneven rubble.

Spoon the crumble topping over the apples so that it’s resting on top - don’t press it down. Sprinkle with the 2 tablespoons of demerara sugar. Bake for 35-45 minutes or until the top is crisp and golden. Allow to cool for 10-15 minutes before serving to allow the juices underneath to thicken up. Serve with custard! Or whatever you like!