Wensleydale Oaty Apple Crumble

1) Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2) Put the apples, 15g butter and cinnamon into a saucepan with 2 tablespoons of cold water and cook over a low heat for 10 minutes, stirring occasionally.
3) Add the sultanas and 20g sugar, then spoon into a baking dish.
4) 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.
5) Bake for 25-30 minutes, until golden brown.
6) Serve with lashings of custard.

Recipe originates from British Cheese Board