Cook the apples with the caster sugar
in a large pan, stirring occasionally –
a splash of water if they start to stick on
the bottom. When just about tender and
a bit saucy, stir in the sultanas or raisins
and tip into 2 large ovenproof dishes.
Melt the brown sugar, honey and butter
together in a large pan. Off the heat, stir
in the oats, flour, almonds and cinnamon
until sticky and crumbly. Divide over the
apples. To bake straight away, heat oven to
180C/160C fan/gas 4 then bake for 40-50
mins until topping is golden and crisp.
To freeze, wrap dishes well or freeze the
fruit and crumble mixture in separate
freezer bags if you don’t have spare
baking dishes. To cook from frozen, cover
with foil and bake at 180C/160C fan/gas 4
for 1½ hrs, then turn the oven up to
220C/200C fan/gas 8 and bake for a
further 45 mins, removing the foil for
the last 15 mins.