Apple and Blackberry Oat Crumble

Method

1. Preheat the oven to 200°C/180°C fan. 
2. Peel the apples and chop them into 2cm chunks. Sprinkle 4 teaspoons of sweetener and 1 teaspoon of cinnamon, then cover and stew in 50ml water on a medium heat until the apples soften. Check and stir every few minutes.  Once they become soft enough to crush easily with a spoon, turn the heat off and leave to cool. 
3. Whilst the apples are being stewed, prepare the crumble. Combine the porridge oats and plain flour together in a large bowl. Add the sweetener, cinnamon and muscovado brown sugar and mix thoroughly using a spoon.  Using your fingertips, add the spread and rub into the flour and oat mixture to form a crumbly, moist texture until it resembles breadcrumbs.
4. Pour the stewed apples into an ovenproof dish, stir in the blackberries and sprinkle the crumble topping over it, then bake for 25 minutes until golden and biscuit-like on top.  If preferred, dust with a pinch of icing sugar and drizzle a tablespoon of low-fat custard to serve.