Cinnamon Raisin Peanut Butter Apple Crumble

1.) Pre-heat oven to 190°C / 170°C fan.

2.) Peel, core and dice the Granny Smith apples, then pop them in a microwave-safe bowl with 4 tablespoons of water. Microwave on high in 30-second bursts until the apples are soft and starting to break down.

3.) Add the sugar to the apple filling - adjust to your taste depending on how sharp you like your fruit. We like ours on the tart side, so used 40g as a guide. Set aside.

4.) Meanwhile make the crumble topping. Add the sugar, flour and oats to a mixing bowl, then rub in the butter until it resembles fine breadcrumbs.

5.) Now for the star of the show - the Cinnamon Raisin peanut butter! Mix it into the crumble topping using a knife until evenly combined.

6.) Spoon the apple filling into a pie dish, then scatter over the peanut butter crumble. Bake for 20–25 minutes, or until golden on top.

7.) Serve with custard, cream, or a scoop of ice cream for an extra splash of indulgence!