Ingredients
6 Cox’s apples, peeled, cored and chopped
15g butter
¼ tsp ground cinnamon
30g sultanas
20g light muscovado sugar (or light soft brown sugar)
Topping:
150g plain flour
75g butter
75g porridge oats
50g light muscovado sugar (or light soft brown sugar)
75g Wensleydale cheese, finely crumbled
Natural yogurt, single cream or ice cream, to serve
Method
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Put the apples, butter and cinnamon into a saucepan with 2 tablespoons of cold water and cook over a low heat for 10 minutes, stirring occasionally. Add the sultanas and sugar, then spoon into a baking dish.
- For the topping, rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the porridge oats, sugar and Wensleydale cheese. Scatter evenly over the fruit filling.
- Bake for 25-30 minutes, until golden brown. Serve with natural yogurt, single cream or ice cream.
Cook’s tips:
Use Bramley apples instead of Cox’s, though you may need to add a little extra sugar. If you like, use Wensleydale cheese with apricots for an extra fruity hit.
http://www.cheeseboard.co.uk/sweets/wensleydale_oaty_apple_crumble-150
