6 Braeburn apples, peeled and diced
3 Cho Chos, peeled and diced
25g light brown soft sugar
1-2 tsp cinnamon
1 tsp ground cloves
100g chilled butter, diced and then left to soften
200g sifted self-raising flour
60g rolled oats
2-3 tsp ground cinnamon
1 tsp nutmeg
1.) Mix all the dry crumble ingredients thoroughly
2.) Add the softened diced butter and combine using your fingertips to squish the butter
3.) Put in a plastic bag in the fridge
(This can be done up to a few hours beforehand.)
4.) Preheat the oven to 400F/200C
5.) Boil the Cho Cho for about 5 minutes until it begins to soften, remove from heat
6.) Combine the Cho Cho and apple, sprinkle with the sugar and spices and mix thoroughly until all diced pieces have the seasoning.
7.) Lay the fruit evenly on the bottom of a shallow baking dish (around 6"x12")
8.) Cover and press the crumble mixture on top of the fruit with your hands.
9.) Very lightly loosen the very top of the crumble mixture with a fork.
10.) Bake for 35-40 mins, leave to rest for 10 mins before serving