Wensleydale Oaty Apple Crumble

This apple crumble includes some mild Wensleydale cheese in the topping – and it works a treat. Enjoy!


Serves 6 / Prep time: 20 minutes / Cook time: 30 minutes


6 Cox’s apples, peeled, cored and chopped

15g butter

¼ tsp ground cinnamon

30g sultanas

20g light muscovado sugar (or light soft brown sugar)


150g plain flour

75g butter

75g porridge oats

50g light muscovado sugar (or light soft brown sugar)

75g Wensleydale cheese, finely crumbled

Natural yogurt, single cream or ice cream, to serve



1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Put the apples, butter and cinnamon into a saucepan with 2 tablespoons of cold water and cook over a low heat for 10 minutes, stirring occasionally. Add the sultanas and sugar, then spoon into a baking dish.

3 For the topping, rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the porridge oats, sugar and Wensleydale cheese. Scatter evenly over the fruit filling.

4 Bake for 25-30 minutes, until golden brown. Serve with natural yogurt, single cream or ice cream.

Cook’s tips: Use Bramley apples instead of Cox’s, though you may need to add a little extra sugar. If you like, use Wensleydale cheese with apricots for an extra fruity hit.      


Cost: £3.28  Cost per portion: 55p

Nutritional analysis per serving


7g protein

54g carbohydrate of which 27g sugars

18g fat of which 11g saturates

4g dietary fibre

166mg sodium equivalent to 0.4g salt