300g porridge oats
180g plain flour
260g light brown sugar
180g cold butter, cubed
For the filling:
8 large apples, peeled, cored and sliced
220g cranberries, fresh or frozen
260g caster sugar
2 tbsp cornflour
2 tsp ground cinnamon
Custard or ice cream
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Toss the ingredients for the filling together in a large bowl until the fruit is coated. Spread out into a large baking dish.
- Mix the oats, flour and sugar in a separate bowl until combined. Using your fingertips, mix in the butter until the topping is crumbly.
- Sprinkle the oat mixture over the fruit until covered, then bake the crumble for 40-50 minutes until the topping is golden and the filling is bubbling.
- Leave to cool slightly before serving with custard or ice cream.
Per Serving 513kcals, 14.3g fat (8g saturated), 94.8g carbs, 59.1g sugars, 5.5g protein, 7.5g fibre, 0.096g sodium