Apple and cinnamon crumble

A quick, delicious dessert with few ingredients; sugar and cinnamon will scent the whole house. Enjoy warm alone or with vanilla ice cream.
For a crisp crumble contrasting with soft apples, eat freshly baked and warm. If left too long, the apples moisten the topping. Add sultanas if liked.
INGREDIENTS
FILLING
800 g apples
40 g granulated sugar
20 g butter
1 lemon, juice
1 teaspoon cinnamon
CRUMBLE TOPPING
150 g '00' flour
100 g butter at room temperature
100 g brown sugar
1 lemon, grated zest only
I put sugar, flour, butter in pieces and grated lemon zest in a bowl.

I quickly work with my hands to make crumbs, then refrigerate.

I prepare the filling.

I peel the apples, cut into 4 and each quarter into 4 slices.

I put them in a bowl and sprinkle with squeezed lemon juice.

I melt butter in a frying pan.

Once sizzling, I add apples and sprinkle with sugar mixed with cinnamon.

I mix to coat the slices, cook over a high heat for 5 minutes and turn off; they should stay crisp.

I butter a dish, spread apples evenly and crumble the chilled topping over the surface.

The apples should be evenly covered.

I bake at 180°C for 30 minutes.