400g tin sliced pie apples
2 tbs caster sugar
1 cup rolled oats
1/2 cup plain flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup macadamias or blanched almonds, chopped
2 tbs butter, melted
Spread pie apples evenly over the base of a shallow 1 litre capacity ovenproof dish and sprinkle with caster sugar. If using a deeper dish, add a second can of apples or 300g frozen blueberries.
In a large mixing bowl, combine oats, flour, brown sugar, cinnamon and nuts. Add butter and mix, first with a spoon and then your hands, until ingredients are evenly moistened. Spread over apples.
Ensure butter is evenly distributed through dry ingredients
Spread without applying too much pressure to achieve desired crumble effect
Bake in a moderate (180 degrees Celcius fan forced) oven for about 30 minutes, or until lightly browned. Serve as is or with custard or icecream - or both!
To make your own apple mixture, peel, core and slice 2-3 large Granny Smith apples. Place in a medium saucepan with 1/2 cup water and 2 tbs caster sugar and cook, stirring occasionally, over a medium heat until apples have softened and most of the liquid has been absorbed.
You can use untoasted museli in place of the oats for a different flavour combination.
Try experimenting with different fruits - use tinned peaches, pears or frozen mixed berries in place of the apples.