Cinnamon, pecan and apple crumble bars

Heat the oven to 200C/180C fan/gas 6. Put the flour and butter in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Stir in the brown sugar. Line a 20cm square baking tin with baking paper, leaving plenty overhanging the rim, and tip in half of the crumble mixture. Press down into an even layer using the back of a spoon or spatula, then bake for 15-20 mins until lightly golden and biscuity. Remove from the oven.

Stir the pecans, cinnamon, ginger and a pinch of salt into the remaining crumble mixture, and chill until needed.

Put the apples, caster sugar, lemon juice and 1 tbsp of water in a saucepan over a medium heat, cover with a lid and cook for 6-8 mins until the apples have softened. Remove the lid and stir to break up the apples, then continue to cook for 2-3 mins more until the mixture has thickened into a compote. Transfer to a bowl and cool.

Spoon the cooled compote over the baked base and spread out to the edges. Scatter over the crumble topping, clumping some together using your fingers so you have a variety of textures. Bake for 20-25 mins, or until the crumble topping is golden and crisp. Leave to cool in the tin completely before removing and cutting into squares.