|2 tsp||ground cinnamon|
|1 tsp||ground cardamon|
|1 tsp||ground ginger|
|½ tsp||ground allspice|
|45 g||rolled oats|
|50 g||flour (divided)|
|30 g||sliced almonds|
|55 g||Muscovado sugar|
|ground cinnamon for serving|
|vanilla ice cream for serving (i.e. Vanilla Dreyer's Slow Churned® Light Ice Cream)|
Combine cinnamon, cardamom, ginger, and allspice in a small bowl. Stir well to combine.
Melt butter in a small saucepan over medium-low heat. Toast almonds over medium heat until fragrant. Combine oats, some of the flour, toasted almonds, Muscovado sugar, salt, and most of the spice mixture in mixing bowl. Stir in butter until combined and crumbly.
Peel, core and slice apples. Place apples, sugar, remaining flour, remaining spice mixture, lemon juice, and water in large mixing bowl and stir to coat. Transfer to an ovenproof frying pan and cook over medium-low heat, stirring occasionally, for approx. 5 min., or until softened. Preheat oven to 190°C/375°F.
Sprinkle oat crumble over apples.
Bake at 190°C/375°F for approx. 20 min., or until filling is bubbling and topping is lightly toasted. Cool for approx. 10 min. Serve with ice cream and sprinkle with more ground cinnamon, if desired.