Peel, core and roughly chop the apples.

Place the chopped apples into a large saucepan.

Add the butter, sugar, vanilla, ground cinnamon (if using) and half of the orange juice.

Cook over medium-high heat until the apples have softened. Depending on the type of apples you have used, this can happen within 5-10 minutes, or it might take longer.

Stir frequently and add more orange juice if the mixture looks a bit dry.

Some apples release a lot of liquid during cooking, so if your apple mixture has a lot of liquid, keep simmering until most of the liquid has evaporated.

Once the apples have softened to your liking, removing the pan from the heat.

Taste to see if you need to add more sugar.

Transfer the cooked apples to a large pie dish, about 23 cm or 9 inch in diameter.

Set aside to cool slightly.

Place the flour, salt and butter into a the bowl of a stand mixer with a flat-paddle attachment.

Beat on low speed until the butter starts to form large clumps with the flour, and the mixture resembles wet sand.

Alternatively, you can do this by hand by using your fingertips or a pastry blender to rub the butter into the flour, until you have a mixture which resembles wet sand.

Use a fork to stir through the sugars and ground cinnamon (if using).

The crumble topping is ready to be used as is. However, if you like to have more crunchy bits in your crumble, you can use your fingertips to squeeze bits of the mixture together to form little clumps.

Sprinkle the crumble topping over the apple filling.

Bake for about 30 minutes, or until the crumble is nicely golden and the apple filling is bubbling.

Serve warm.