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1. Peel, core and slice the apples. Place them in a large pan with the granulated sugar and water. Simmer gently on a low heat for about 15 minutes until the apple slices are just tender. 2. Preheat the oven to 180°C (gas mk 4, 350°F). Crush the crispbake toasts to a powder - this is easily done by placing them in a plastic bag and rolling over them with a rolling pin. 3. Melt the butter in a bowl and thoroughly stir in the crushed crispbakes. Add the caster sugar and again mix thoroughly. 4. Liberally butter the bottom and sides of an ovenproof dish (about 5cm deep, and approximately 20x15cm). Using a little over half the crispbake mixture, cover the bottom and sides of the dish. 5. Carefully spoon the apple mixture into the dish. Top with the remaining crispbake mixture, and sprinkle with a little extra caster sugar. 6. Bake for about 50 minutes, until it is crisp and brown all over. Serve hot or cold with cream. 
We strongly recommend Bramley apples for this recipe, but substitute other varieties if necessary.
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