Baked apple & toffee crumble

Ingredients

• 100 g raisins 
• 100 g dates with scissors pitted snipped soft
• 85 g g muscovado sugar light
• 3 tbsp orange juice dark (or use orange juice)
• 25 g butter unsalted
• 1 tsp spice mixed
• 1  lemon zest 
• 4  bramley apples cored peeled cut into 1cm rings
• 125 g flour plain
• 100 g butter unsalted
• 50 g g muscovado sugar light
• 3 tbsp oats 
• 25 g almonds flaked (or use other nuts if you like)
• 6 servings whipped cream 

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• microwave

Directions

1. Heat oven to 190C/170C fan/gas
2. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1 mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
3. Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.