First, prepare the filling. In a large pan over a medium heat, cook the apples, sugar & cinnamon until the apples are soft, but still firm. In a cup, whisk together the flour & lemon juice. Once mixed, add the flour mix into the apples & stir constantly until thickened. Remove from heat & leave to the side.
Preheat oven to 170°C & line an 8X8″ baking dish with baking parchment, leaving an overhang on both side for an easy removal. Grease the parchment & set aside.
Next up, the base. In a medium bowl, combine the flour with the sugar & salt. Once mixed, add the butter into the bowl & combine, either with an electric whisk or your fingers, until the mixture resembles coarse breadcrumbs.
Press the base mixture into the prepared baking tin & bake in the preheated oven for 15-18 minutes, or until golden brown around the edges.
While the base is baking, make the crumble topping. Combine all of the ingredients in a bowl with your fingers until it resembles breadcrumbs, leaving some large chunks. Set aside.
Remove the base from the oven & while it is still hot, spread the raspberry jam evenly over the base. Top the jam layer with the cinnamon apples, & finally top with the crumble layer. Return to the oven for 30-35 minutes, or until golden brown.
Remove from the oven & allow to cool in the tray for 10 minutes. I then placed my tray into the fridge to speed up the cooling process. When completely cooled, use the overhanging parchment to remove from the tray & slice up into squares.