|Apples||8 , sliced|
|Raisins||100 Gram (4 Ounce)|
|Ground cinnamon||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Rolled oats/Granola||200 Gram (7 Ounce)|
|Whole-wheat flour||150 Gram (5 Ounce)|
|Butter/Margarine||100 Gram (4 Ounce)|
|Corn and barley malt syrup/Maple syrup / date syrup||1 Tablespoon|
Preheat the oven to 190Â°C/375Â°F/Gas mark 5.
Butter a 20cm (8in) square baking dish.
Mix all the filling ingredients together and transfer to the dish.
To make the topping, combine the oats or granola, flour and salt.
Heat the butter or margarine, add the honey or syrup and mix well.
Stir the liquid mixture into the oats.
Spoon the topping over the filling.
Bake in the oven for about 50 minutes; the filling should be soft but not too runny.
Date Banana Crumble: For the filling, cook 250g (9oz) dates in 250ml (8fl oz) water for 10 minutes.
Add 3 mashed ripe bananas and 2 tablespoons lemon juice.
Add 100g (4oz) desiccated coconut, if desired.
Cook for 5 minutes, then mash the ingredients, leaving the bananas slightly chunky.
Make the topping and bake as for the main recipe.
Apricot Fig Slice: Place 350g (12oz) dried apricots and 350g (12oz) dried figs in a pan with 250ml (8 fl oz) orange juice and 1 teaspoon grated orange rind.
Cook over a medium heat until soft, then transfer to a food processor or blender and blend until smooth.
Spread two thirds of the topping in the baking dish as a base.
Spread the puree over it and sprinkle the remaining crumble mixture on top.
Bake as for the main recipe.