Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.

Line a muffin tin with 12 large muffin sized cupcake cases.

Add the plain flour, 1tsp of the cinnamon and the cubed unsalted butter into a bowl and rub together with your fingertips until all the lumps are gone.

Add the demerera sugar, mix well and then put to one side.

Next peel & finely dice the apples into 6-7mm pieces and put to one side.

Cream together the butter and sugar until pale and creamy.

Slowly add the beaten eggs.

Add the flour and cinnamon and mix thoroughly until smooth.

Carefully spoon the batter into the cases.

Then get the apple pieces and evenly distribute them over the 12 cupcakes, placing it on top of the batter.

Finally top each cupcake with the crumble mix making sure you spread it right to the edges.

Bake for around 25 minutes or until the crumble is golden brown.

Best served hot.