Apple crumble pie

Melted butter for greasing
10 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 cup water
1/3 cup sugar
Grated rind of 1 lemon
ice cream or cream to serve

Breadcrumb mixture:
1 cup unblanched almonds
3/4 cup sugar
9 cups coarse breadcrumbs, toasted
160g unsalted butter, chopped
3/4 cup milk

Crumble:
1/2 cup plain flour
1 tsp baking powder
2 tbsp caster sugar
60g unsalted butter, chopped
1/2 cup flaked almonds

1. preheat oven to 200 deg C. Brush a 23 cm, 4cm deep loose bottomed fluted tart tin with melted butter.
2. Put apple slices and water in a medium heay-based saucepan. Slowly bring to the boil. Reduce heat to low and cook for 2-3 mins. Drain, then set aside to cool.
3. To make breadcrumb mix, put almonds and sugar in a food processor and process until finely chopped. Put breadcrumbs and almond mix in a large bolw and stir to combine. Put butter and milk in the pan and stir over a low heat until butter is melted. Add butter mix to breadcrum mix. Stir to combine, stand for 20 mins.
4. Reserve 2 cup breadcrumb mix then press remaining mix into base and sides of prepared tin. Refrigerate for 20 mins. Add 1/2 the cooled apple mix, sprinkle with 1/2 the sugar and 1/2 the lemon rind. Repeat with remaining ingredients.
5. To make crumble, sift flour and baking powder into a medium bowl. Add sugar and rub in butter until it resemble breadcrumbs. Sitr in reserved breadcrumb mix and almonds. Spread evenly over filling. Bake for 30-35 mins or until golden. Stand for 10 mins and serve with icecream or cream.