Caramel apple crumbles

Without adding any liquid, place the diced apple in a saucepan with the sugar and cook on a very low heat until slightly softened. Add the cinnamon. Place a generous tablespoon of caramel into each large ramekin and spoon the apple filling over the caramel.

To make the topping, rub the butter, sugar and flour together until it resembles breadcrumbs. Top the apple filling with the crumble. Mix together the oats and Demerara sugar and sprinkle over the top.

Bake at 170 c fan for about 30 minutes until golden brown.

This makes three very large ramekin or one large apple crumble.