|Brown sugar||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Milk chocolate||2 Teaspoon|
|Grated chocolate||1 Tablespoon (For Garnish)|
|Butter||3⁄4 Ounce (20 Gram)|
|Granulated sugar||1 Ounce (25 Gram)|
|Cooking apples||8 Ounce, peeled, cored and sliced (250 Gram)|
|Double cream||4 Tablespoon|
|Porridge oats||1 1⁄2 Ounce (40 Gram)|
Place the apples in a saucepan with the granulated sugar, lemon juice, water and cinnamon.
Cook gently until the fruit is soft.
Beat to a pulp with a wooden spoon, then transfer to individual glass serving dishes.
Melt the butter in a saucepan and add the porridge oats and brown sugar.
Heat gently, stirring, until the oats are browned; leave to cool.
Spoon over the apples.
Whip the cream and milk together lightly and spoon over the topping.
Decorate with chocolate.