• Preheat your oven to 180 degrees Celcious
• Cream the butter and sugar together until light and fluffy.
• Add the egg and beat
• Add the flour and baking powder and spices and mix until crumbly
• If your mixture is still too wet, Add the extra tapioca flour until the mixture is crumbly (otherwise omit this step)
• Press half the pastry into a greased pie dish and blind bake with baking paper and rice on top for 10 min
• Remove the baking paper and rice and bake for another 5 min

Filing

• Peel and core the apples and slice them thinly. Add to a bowl with the lemon juice and sugar and mix with a spoon until evenly coated.
• Add the apple slices to the pre baked shell and then pour the left over juice on top evenly.
• sprinkle the crumble mixture over the top and add some more cinnamon and sugar
• sprinkle the almond flakes over the top.
• Bake for 50-60 minutes or until golden on top.
• cool on a wire rack for 10 minutes
• serve with whipped cream.