4 dessert apples, such as Cox, peeled, cored and roughly chopped
1 tablespoon lemon juice
clotted cream, to serve
75 g (3 oz) rolled oats
50 g (2 oz) macadamia nuts, chopped
50 g (2 oz) demerara sugar
50 g (2 oz) unsalted butter, melted
Line a baking sheet with nonstick baking paper. To make the crunchy topping, put all the ingredients in a bowl and stir until well coated, then tip on to the baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 5–7 minutes, stirring occasionally to prevent burning, until golden and crispy. Tip into a bowl and leave to cool slightly.
Meanwhile, place the melted butter and demerara sugar in a nonstick frying pan and heat gently until melted, then add the apples and lemon juice and cook over a medium heat for 2–3 minutes, stirring occasionally, until the apples are softened but still holding their shape.
Spoon the apples into 6 serving dishes and sprinkle over the topping. Serve with clotted cream.