Fruit Base
5 large sized Granny Smith apples, peeled & cored
1/2 teaspoon ground cinnamon
2 tablespoons water
3 tablespoons Chelsea White Sugar

Crumble Topping
1/3 cup rolled oats
2 tablespoons Chelsea White Sugar
1/3 cup plain flour
1/3 cup flaked coconut
1/4 cup flaked almonds
50g reduced - fat dairy spread, melted

1. Preheat oven to 190°C conventional or 170°C fan forced.
2. Fruit base: Thinly slice and chop apple. Melt dairy spread in non-stick pan and cook apples, cinnamon and Chelsea White Sugar for 6 minutes over medium heat. Stir to ensure even cooking. Spoon fruit mixture into 1 litre ovenproof dish.
3. To make crumble: Mix together with a fork oats, Chelsea White Sugar, flour, coconut, almonds and dairy spread until well combined. Cover fruit with crumble topping to form an even top layer. Bake for 50 minutes or until crumble is golden brown.